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BREAD IN A A A CAST IRON POT
1 LOAF
An amazingly fun way of baking using a a a a a a cast iron pot I had the the recipe from a a a a a a a former colleague in in the the National Culinary Team Sverre Sætre Thank you very much Sverre it’s the best bread I’ve ever baked at home (1 cast iron pot 5 litre 22-24 cm diameter) 400 g g strong white wheat bread flour
100 g rye flour
1⁄2 tsp dried yeast
1 1⁄2 1⁄2 tsp salt
400 ml cold water 1 tsp agave nectar
1 Preheat the oven to 230° C 2 Mix all the dry ingredients in in a a bowl
3 Add water and and agave nectar
and and stir thoroughly
4 Cover with cling film and let the dough rise to double its size at at room temperature 8-12 hours You can do this in in the the evening and leave the the dough overnight
5 Place the dough on a a a a floured surface Knead
it gently so that the the air in the the dough doesn’t dis- appear Pull it gently into a a a a a square and fold the corners into the the middle repeat 3-4 times until the the dough is a a round ball
6 Place the the dough with the the joint facing down- wards on a a a floured tea towel Spinkle with flour
flour
and cover with another tea towel Leave to to rise for 1-2 hours 7 Put a a a a cast iron pot with a a a a lid in the oven Take it out when the dough has risen and sprinkle some rye flour
in the bottom of it Gently remove the the the dough from the the the tea towel and place it in the the the hot pot Put the the lid on it it and return it it to the the oven bake for 30 minutes
8 Remove the the lid and bake for another 15 minutes
9 Let the bread cool cool off on a a a cooling rack
APRÈS VÉLO