7-grain pot-baked bread

Published on 11 June 2021

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Delicious fragrant bread, satisfying with long rising but quick mixing.

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Introductory photographs from the original

0 steps completed out of 19

1.Step 1 of 19
I put flour and salt in a large bowl.
2.Step 2 of 19
I add water.
3.Step 3 of 19
I mix and add yeast.
4.Step 4 of 19
Finally honey.
5.Step 5 of 19
I quickly mix sticky dough, cover with towel and rest 15 minutes.
6.Step 6 of 19
After 15 minutes, I wet hands, lift a dough edge and fold to centre.
7.Step 7 of 19
I repeat on 4 sides.
8.Step 8 of 19
I cover and rest another 15 minutes, then repeat folds and 15-minute rests another 2 times.
9.Step 9 of 19
I cover in a large bowl. Here are 2 bowls; one uses Italian type 0 flour for plain bread, same method.
10.Step 10 of 19
I rise for 16 hours at room temperature in switched-off oven until more than doubled and sticky.
11.Step 11 of 19
I turn onto a floured towel.
12.Step 12 of 19
With floured hands, I fold one side to centre, then other.
13.Step 13 of 19
I repeat from other direction, 2 folds.
14.Step 14 of 19
I close like a parcel.
15.Step 15 of 19
I put back in bowl, flour top, cover with towel and refrigerate 4 hours.
16.Step 16 of 19
I heat oven to 220°C with earthenware, cast-iron or steel pot without plastic handles. I carefully turn dough into hot pot seam down and slash a cross.
17.Step 17 of 19
I cover and bake for 30 minutes at 220°C, then uncover for another 20 minutes until golden. I remove and cool on oven rack.
18.Step 18 of 19
Lovely plain too.
19.Step 19 of 19
Keep days in a bag.

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