Casserole Bread
Make your own bakery-style loaf at home with this easy recipe.
Ingredients
- 480g plain flour
- 375ml water
- 1 teaspoon active dry yeast
- Kosher salt or coarse sea salt
- Vegetable oil or vegetable oil spray
- Olive oil
Method
- Combine the plain flour, water, yeast and salt in the bowl of a stand mixer fitted with a dough hook.
- Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes.
- Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly.
- When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it is mixed enough. If not, continue mixing.
- Remove the bowl from the mixer and cover it with a pot lid or plastic wrap.
- Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, 2 to 4 hours.
- Turn the dough onto a work surface and knead it to release the gas and redistribute the yeast.
- Shape it roughly into a ball, cover it with a towel, and let it stand for 10 minutes to allow the gluten to relax.
- Shape the dough into a tight ball – the tighter the better – by rolling it on the work surface between your palms.
- Coat the bottom and sides of a Le Creuset 24cm Signature Cast Iron Round Casserole with vegetable oil.
- Put the dough in the centre of the casserole and place the lid on.
- Allow the dough to rise again, 30 to 60 minutes (less if it's very hot and humid, more if it's cold).
- Preheat the oven to 230°C.
- Rub one tablespoon olive oil, or more if you like, gently over the surface of the dough.
- Score the bread with a sharp knife or razor, making an X or a hash mark; this will allow the dough to expand freely.
- Sprinkle the dough with salt.
- Cover the casserole and place it in the oven.
- After 30 minutes, remove the lid, reduce the oven temperature to 190°C, and continue baking until the bread is nicely browned and cooked through. It should have an internal temperature of 90°C or so when done.
- Allow the bread to rest on a rack for at least 30 minutes so that the interior finishes cooking.
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