Pain en Cocotte (Bread in Casserole)

50 mins
Serves 1
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Directions

  1. 1Pour 300ml of warm water into a bowl.
  2. 2Add 1 bag of baker's yeast and 8g of sugar to the water and mix well.
  3. 3Place 500g of flour in a separate bowl.
  4. 4Add 8g of salt to the flour.
  5. 5Pour the yeast mixture into the flour.
  6. 6Mix with a spoon, then with your hands for 3-4 minutes to form a ball of dough that does not stick to your fingers.
  7. 7Place the dough in a large floured bowl.
  8. 8Cover with a damp cloth and let stand for 1 hour and 30 minutes in the hottest corner of your kitchen.
  9. 9When your dough has doubled in volume, gently de-gas it and quickly reform it into a ball.
  10. 10Let the dough rest again for 1 to 2 hours, or even all night.
  11. 11Preheat your oven to 230 degrees Celsius with a casserole dish inside.
  12. 12Once the casserole is very hot, lightly flour it.
  13. 13Gently place your bread dough into the bottom of the casserole.
  14. 14Sprinkle a little water and flour on top of the dough.
  15. 15Make a small knife incision in the middle of the dough.
  16. 16Cook your bread for 35 minutes at 230 degrees Celsius with the lid on.
  17. 17Remove the lid and cook for another 15 minutes.
  18. 18Take the bread out of the casserole and let it rest for 15 minutes.
  19. 19Cut the bread in half to admire the work and enjoy.

Ingredients

  • 300 milliliters warm water
  • 1 bag baker's yeast
  • 8 g sugar
  • 500 g flour
  • 8 g salt

Equipment

bowlspooncasserole dish

Tips

  • Hot water reactivates the yeast and sugar feeds them.
  • Let the dough rest in the hottest corner of your kitchen.
  • You can leave the dough to rest all night for the second rise.
  • Taste your bread when it is still a little warm with duck strip or butter.