Bread in clay pot
Bread, pizza and focaccia
about 1 hour and 30 min.
340 g. Molino F.lli Chiavazza soft wheat flour type “1”
265 g. water at room temperature
3 g. beer yeast
Crumble and dissolve yeast in water..
In a bowl or in a mixer add water with 290 g. of flour.
Mix well and add the remaining 50 g. of flour and salt.
“Knead” until the flour is completely absorbed.
The dough that will be obtained will be rather liquid and sticky.
Cover it with a cloth and let it rise for at least 12 hours (the dough must at least double its volume).
After this long leavening, flour well the worktop and overturn the dough, work it quickly, preferably with the help of a spatula to prevent it from sticking too much to the hands. Don’t worry if the dough is very soft. Fold it a couple of times on itself and form a loaf with folds down, cover with a cloth and let rise for other 2 hours.
After an hour of leavening turn on the oven at 220°C and bake the empty clay pot, making it warm up for 45 minutes.
Transfer the loaf to the earthenware pan, close with the lid and bake for 20 minutes. After this time, remove the lid and cook for another 20 minutes uncovered.
Remove from the oven, enjoy the scent that pervades the house and let cool in the pan.