The idea of homemade bread often evokes a picture of lengthy kneading, flour all over the kitchen and nervous waiting to see if the dough at all. But it goes otherwise – simply, without kneading and minimal dishes. Just a bowl, a spoon and a cast iron pot.
Fragrant, with a crispy crust and a soft, fluffy penetration. Such bread associates most of us with bakery or long home baking. It can be prepared without a single kneading. The pot bread, which rises overnight and bakes in a cast -iron pot, can handle a complete beginner – and the result often surpasses expectations. All you need is basic ingredients, a little patience and an oven.
Video from Evelína with recipe for pot bread from three ingredients Check youtube:
What is the magic of
The dough for this bread is mixed only with a spoon. It does not need kneading or robot. The secret lies in longer fermentation, during which the dough naturally develops and gains strength. Just flour, water, salt and yeast – usually just a pinch of dried. Everything is mixed in a bowl, covering and leaving at least 12 hours at room temperature, ideally overnight.
A long rising time will allow better formation of gluten and taste profile. In the morning we just gently turn the dough into a loaf, let it rest for an hour and then slide into a preheated pot. It is the beautifully baked crust – because of the fact that it is maintained inside moisture and heat, the bread is baked evenly and without the need for a steam oven.
Baking without stress
It is best to use a cast iron pot with a lid – ideally 4-6 liters. Before inserting the bread, the pot is heated in the oven at 230 ° C. The dough is carefully transferred to the baking paper and tilted. The bake is covered for about 30 minutes, then exposed for 10-15 minutes to get a golden crust.
During baking we do not care about anything – there is no need to watch steam or temperature. And the result? A loaf that looks like a craft bakery with a typical rustic structure and a fine taste.
Simple base, lots of variants
This way of baking is so versatile that we can easily customize it. Instead of white flour can also be used part of rye or whole grain, add seeds, dried tomatoes, herbs or nuts. Even in these modifications, the dough works the same – slowly and effortlessly.
“I do such a denser Czech bread, wheat-shaded, that is, there will be more wheat than rye,” says Josef Marsálek about his favorite bread.
And what is best – we can prepare the bread in the evening and in the morning to bake fresh, or put the dough in the fridge and bake later. In the cold it lasts 24-48 hours.
When the dough is to work alone
Pot bread is proof that good things do not need complicated procedures. Just a few minutes of work and enough time. If you are going to bake the first home bread, this is the ideal start. And if you bake normally, this method can surprise you with its simplicity and the result. The only problem? The bread usually disappears as soon as it cools.
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