Bread in the roaster. I never thought that a bread recipe would convince me like this. That’s right, I have a professional oven that I can program with recipes. But mostly it’s the simple things that really convince. I took a cooking class at Mühlerama Tiefenbrunnen and learned a simple way to bake a loaf of bread that I will now share.
Cast iron roaster
Buying a cast iron roaster is worth it, I think. Bread baked in a roaster tastes worlds better than normally baked in the oven. Since there are different shapes and sizes, I would measure the oven before buying. That way an appropriate pot can be sourced. Half of the baking time is with the lid closed. This is how moisture is created. After, the lid is removed so that the crust can be baked.
The longer the dough has been allowed to rest, the better the bread will be. In a plastic container with a lid, the dough can be stored well in the refrigerator. Attention. If the container is too small, the dough may overflow, then you may divide it between two Tupperware.
So far I have used white flour, smoked flour and spelt flour. Other flours will follow. Basically, any flour can be used. Alternatives like coconut flour, chickpea flour and others I will also test.
Bread in the roaster
Here we go. This recipe makes enough for 2 loaves.
1) Mix 1 kg of flour, 5 dl of water, 1 packet of liquid yeast of about 38 ml and 22 g of salt well. Pour into 2 Tupperware containers and close with the lid. Keep the part in the refrigerator for about 15-20 hours.
2) The next day, rub roaster with little olive oil. Preheat the roaster together with the lid in the oven at 210°C.
3) In the meantime, remove the dough from one mold. Knead again briefly on a floured surface.
4) Remove the roaster from the oven and lift the part into the roaster. Close with the lid and bake in the preheated oven at 210°C for 20 minutes. Then remove the lid and bake the bread for another 20-30 minutes. The crust should be golden and crispy. The bread will sound hollow when you tap it. If so, it is done.
5) Now the 2nd bread can be tackled. Tip: Freeze the 2nd bread, so you always have one in stock.
Shopping list for 2 small loaves
- 1 kg flour (any type can be used)
- 22 g salt
- 1 package of liquid yeast a approx. 38 ml or 1 cube of yeast
- 4.5-5 dl water
The Chef’s Handyman Team wishes you good luck.
You may also like this bread recipe.
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