'World's best bread' baked in pots
Pot bread is bread's uncrowned king and simply carries the title of 'world's best', instead of a scepter and crown! This bread is one of the easiest to bake and it tastes absolutely amazing. Pot Bread is usually baked in a Casserole Pot and naturally comes in many varieties. Common to them all, is that they are easy to prepare, they almost never flop and they both look and taste like professionally baked bread.
The right pot
The secret behind every well-made pot bread is the right combination of steam and heat radiation in the pot itself. The steam slows the crust formation on the bread so that the bread has time to develop and raise, before the radiation of heat which ensures that the crust is crunchy. Just like rustic Italian country bread, Mmmm! However, firstly it is important that you have the right pot or pan!
You can bake delicious, beautiful bread in a Casserole, or even a Roasting Pan from SCANPAN. All SCANPAN pots are ovenproof up to 260 °C and have a patented non-stick coating which will stop the bread from sticking to the pot or pan. Scanpan cookware is sturdy and can quickly be washed with a little hot water and normal detergent (no abrasives please!)
Easy and delicious
Not only is it easy to bake bread in a pan, but the result is delicious - every time. Here is a good basic recipe to get you started. Feel free to experiment with the type of flour or grains for some variety!
Exquisite dipping bread with sea salt
400ml Lukewarm Water
50ml Plain Yoghurt
3 tsp Sea Salt (Maldon or similar)
500gr White Bread Flour (Manitoba Flour)
Dissolve the yeast in the lukewarm (not hot) water - make sure it has completely dissolved in the water and then add the remaining ingredients. Mix using an electric mixer for at least 15 minutes, until the dough no longer sticks to the sides of the bowl. Alow the dough to rise for about 1 hour.
Place a 4.8 Litre pot, with a lid on the bootom rack of the over and heat the oven to 240 °C.
When the oven and pot are fully heated, take the pot out of the oven and tip the doughball into the pot. Place the lid on the pot and return to the oven to bake.
Bake at 250 °C for about 15 minutes. Reduce the oven temperature to 190 °C and continue to bake the bread in the covered pot for another 15 minutes. Remove the pot lid and bake for an additional 15 minutes.
Remove the pot from the oven and cool the bread on a wire rack before cutting.