This is a variation on the Iron Pot Bread that I've already posted four years ago. See the link here:
http://wildgirl-inthekitchen.blogspot.com/2013/09/iron-pot-bread.html
Overnight:
Flour, four cups white to one whole wheat (you can experiment with combinations)
Salt, teaspoon
Instant yeast, one teaspoon
Water, two cups
Mix together in a very big bowl. Bread is an inexact art, so a little more flour might make it stiffer, a little more water will make a gooey sponge. Cover and leave overnight (or for at least four or five hours.)
Next morning:
Add flour, a handful at a time, and mix into a big ball. Use your hands to knead. The dough should be soft and spongy rather than stiff. Cover and leave for an hour or so.
Grease an iron pot, deep ovenproof dish, or flat heatproof tray (a tawa works fine). I use a slick of coconut oil. Roll and reshape the dough ball with floured hands and put in the middle of the pot or tawa. Cover and leave for a few hours or until the dough has risen, about double.
Heat oven to 425F or 230C. Cover pot and bake bread for half hour; uncover (careful, very very hot) and bake for another half hour. If you are not using a pot, bake for 45 minutes or until the bread has a hollow sound when knocked. Cool well before slicing.
http://wildgirl-inthekitchen.blogspot.com/2013/09/iron-pot-bread.html
Overnight:
Flour, four cups white to one whole wheat (you can experiment with combinations)
Salt, teaspoon
Instant yeast, one teaspoon
Water, two cups
Mix together in a very big bowl. Bread is an inexact art, so a little more flour might make it stiffer, a little more water will make a gooey sponge. Cover and leave overnight (or for at least four or five hours.)
Next morning:
Add flour, a handful at a time, and mix into a big ball. Use your hands to knead. The dough should be soft and spongy rather than stiff. Cover and leave for an hour or so.
Grease an iron pot, deep ovenproof dish, or flat heatproof tray (a tawa works fine). I use a slick of coconut oil. Roll and reshape the dough ball with floured hands and put in the middle of the pot or tawa. Cover and leave for a few hours or until the dough has risen, about double.
Heat oven to 425F or 230C. Cover pot and bake bread for half hour; uncover (careful, very very hot) and bake for another half hour. If you are not using a pot, bake for 45 minutes or until the bread has a hollow sound when knocked. Cool well before slicing.
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| This was made in an iron pot, hence the perfect round! |
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