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Bread in a Black Cast Iron Pot

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Prep:

Cook:

Level: Intermediate

System:

6

Description

White artisan bread.

Ingredients

  • 3-½ cups Bread Flour, More For Dusting
  • 1-¼ teaspoon Salt
  • 1 teaspoon Sugar
  • 1 envelope (¼ Ounce) Fleischman RapidRise™ Yeast
  • 1-½ cup Warm Water (120º To 130º F)

Preparation

Note: Plan ahead. The time required for the recipe is about 1½ hours plus 14 to 20 hours’ rising.


1. Combine the flour, salt, sugar and yeast in the bowl of an electric mixer fitted with a dough hook.

2. Turn to mixer speed to 2 and mix about 1 minute or until well blended.

3. Gradually add water that has been heated to 120º to 130º F and continue to mix.

4. Stir until blended; dough will be shaggy and sticky.

5. Continue to mix until the dough begins to pull away from the sides of the bowl.

6. Cover bowl with plastic wrap.

7. Let dough rest at least at least 8 hours, preferably 12 to 18, at warm room temperature.

Note: A closed unlit gas oven is an excellent draft-free place. The heat from the pilot provides adequate warmth for proper rising. With an electric oven, turn to 150° for about 3 minutes, then turn off the heat and open the door for 3 minutes. Place the bowl of dough in the oven and quickly close the door. This will give you an approximate temperature of 85°, just right for even and fairly quick rising.

Dough is ready when its surface is dotted with bubbles.

8. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.

9. Cover loosely with plastic wrap and let rest about 15 minutes.

10. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.

11. Generously coat a cotton towel (not terry cloth) with flour.

12. Put dough seam side down on towel and dust with more flour.

13. Cover with another cotton towel and let rise for about 2 hours.

Note: When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

14. At least a half-hour before dough is ready, heat oven to 450° F.

15. Lightly coat the bottom of a 6-to 8-quart heavy black cast iron covered pot with PAM® non-stick cooking spray.

16. Put the black cast iron covered pot in oven as it heats.

17. When dough is ready, carefully remove pot from the oven.

18. Slide your hand under the towel and turn dough over into pot, seam side up.

Note: The dough may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

19. Cover with lid and bake 40 minutes.

20. Dump the bread from the black cast iron pot oven and let it cool on a rack for at least 1 hour before slicing.

8 Comments

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Avatar of Frank

Frank on 9.28.2009

notjulia:
I let the dough rise in a floured towel and then place the dough to the hot pot for baking.

I must say. I made this bread twice this weekend. The reason is, the first loaf I made didn’t rise for some reason. I believe the water I used was too hot. Anyway the second loaf turned out well.

aprillazydaisy also recently posted the same recipe which originally came from Jim Lahey’s Sullivan Street Bakery in Manhattan’s Hell’s Kitchen.

Avatar of notjulia

notjulia on 7.30.2009

Hey Babskitchen, the recipe has us let it rise and then move the dough into the hot pot.

Do you let it rise in the pot and then bake it in the same pot without heating it?

Avatar of Frank

Frank on 7.29.2009

This is the No-Knead Bread recipe from the New York Times.

http://www.nytimes.com/2006/11/08/dining/081mrex.html

This is a utube presentation.

http://www.youtube.com/user/louisebrouwers#play/all/favorites-all/2/7_kmSalsNgM

Avatar of huckleberry

huckleberry on 7.29.2009

I do a similar peasant loaf in a cast iron skillet. I think the skillet is really the way to go for the crusty chewy type of bread.

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babskitchen on 7.29.2009

We call this No-Knead Bread. I have the same recipe, minus the sugar. I just mix it with a wooden spoon and don’t bother with the electric mixer. If you have an electric oven, like I do, just place the bread in your cast iron pot with the lid on and leave the oven light on. It creates just the right amount of heat. I usually start this about 8 p.m. and then it’s all ready for supper the next night. Also, one of the cups of bread flour can be substituted for 1 cup of wheat flour. Great recipe.

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