The classic Casserole Bread in an Italian-inspired version. The casserole bread is incredibly easy to bake in a Cast Iron Casserole from Le Creuset.
Ingredients
Method
Ingredients
- 10 g yeast
- 1 tbsp. salt
- 1 tbsp. honey
- 5 dl cold water
- 600-700 g wheat flour (Tipo 00)
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Method
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1Crumble the yeast into a mixing bowl, sprinkle the salt, and add the honey. Pour in the water and stir until the yeast and honey have dissolved. Gradually add the flour while stirring.
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2Stir** the dough for at least 10 minutes. Better too little than too much flour!
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3Place the dough in a bowl, dust it lightly with flour, and cover with plastic wrap. Refrigerate and let the dough rise for 12–15 hours or longer if possible.
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4Preheat the oven to 250°C and let the casserole heat up with it. Once the oven is preheated, let the casserole heat for another 15 minutes until it's hot. Pour the dough into the hot casserole.
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5Add the lid and place the casserole in the oven. Bake the bread for 30 minutes with the lid on. Then lower the temperature to 225°C, remove the lid, and dust the top of the dough with flour. Bake for another 20–25 minutes without the lid. Remove the casserole from the oven and tip the bread onto a cooling rack.
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6Let the bread cool on a rack before slicing and eating.
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7Tipo 00 is a finely milled Italian wheat flour, ideal for bread and pizza due to its high protein content. Grains grown in warmer climates contain better proteins than those matured in Nordic climates. These proteins form gluten, which allows the flour to absorb water, create a good structure, and gives the bread a crisp crust.
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8** The dough is easiest to mix using a stand mixer or a regular hand mixer with dough hooks. Alternatively, it can be stirred by hand using a wooden spoon.
