Rowing season has started again, so every Monday eveningg I drive directly from work to the rowing club for for an evening row. So here I need 2-3 sliced of home-made together with cheese between and one of the bread slice with spread of nutella. This means I need to get back in the rhythm of baking bread or buns in thr week-end, so I have the bread for my alfresco Monday evening meal.
For tomorrow I have bread this basic cooking pot bread from the bread book "Det æltefri grydebrød", so now I am ready for tomorrow row :-)
Basic cooking pot bread:
- 5 g yeast
- 50 y sour dough - optional
- 3 teaspoons salt
- 1 teaspoon sugar
- 500 ml water
- 650 g wheat flour
- Stir yeast, sour dough and water together in a big mixing bowl.
- Afterwards add the flour, salt and sugar and stir very well with a cooking spoon.
- Rise the dough to rise at room temperature overnight - minimum 12 hours.
- Take the dough out off the mixing bowl, move 1/3 of the dough in over the rest of the dough, keep repeating this process until you have a small size of the dough.
- Clean the mixing bowl for any dough leftovers.
- Glaze the dough bowl with oil.
- Place the dough again in a clean dough, let is rise again for 2 hours.
- Heat up the cast iron cooking pot (2 l) incl. lid on a rack in the lower part of the oven at 250°C (fan oven) for ½ hour.
- Remove the hot cast iron cooking from the oven, remove the lid. Cover the bottom of the cooking pot with oat flakes, as this will prevent the dough from sticking to firm to the surface.
- Place the dough in the hot cast iron cooking pot.
- Put the lid back on. Place the cooking pot in the lower part of the oven, let it bake at 250°C for 30 minutes.
- Remove the lid from the cast iron cooking pot, and let the bread bake at 225°C for another 15-20 minutes.
- Let the bread cool down, before you slice it.
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