Cocotte bread

Ingredients

• 500g plain flour or a mix of 300g plain flour and 200g whole flour

• 350ml warm water

• 1,5 tsp coarse salt

• 1 tsp sugar

• 20g fresh yeast

Method

1. Mix baker’s yeast in 50 ml of warm water (from the 350ml) . Let stand 10 to 15 minutes until bubbles appear .

2. In a bowl mix the flour, salt and sugar. Make a well in center and pour the yeast and the remaining water.

3. Mix quickly with a wooden spoon. The dough should be sticking and lumpy.

4. Sprinkle with flour and cover with a cloth and let it rise for 1h30 .

5.  After this time, flour a work surface and knead the bread quickly. Round the dough.

6. Place the dough in a cocotte covered with parchment paper.

7. Let rise for 35 minutes more with the cover of the cocotte on before putting it into a cold oven for 1h at 250°. When cooked, let cool the bread on a grill.

8. You can take out the bread from the cocotte 5 minutes before the end and continue to bake it for the last 5 minutes on a grill. The bread will be crusty.

Tip: You can add seeds: sunflower, pumpkin seeds, poppy seeds, linseeds, nuts etc during the first mix.