My passion blog

My passion blog

Homemade bread in iron pot or cast iron casserole

A long time ago I wanted to have a pot of enameled cast iron and a few days before moving to our house my husband gave it to me. This casserole or pot is one of the most popular utensils in French website 
An iron pot is a thick-walled casserole (usually cast iron) with a lid that fits well. It is called “cocotte en fonte” in French. Cast iron is one of the best materials to cook for being an excellent conductor of heat. Uniform absorption of heat, without overheating points. The cocotte allows cooking the food in its own juice, it is not necessary to add much liquid for cooking because when closing with the cap condenses the steam, it is ideal for prolonged cooking at low temperature. The glazed surface that completely vitrifies the interior and exterior of the piece does not absorb moisture, colors or odors and allows marinating or storing food safely in the refrigerator or in the freezer. The result is that the food does not burn or remain raw in the center.
My pot is branded  Le Creuset can be used over fire (gas), ceramic hob, induction, in the barbecue and in the oven. In France there are many other brands that make these pots but we have decided for this because it is the creator of the cocotte in source, its price is almost 200 euros but it is a pot that lasts a lifetime … and in which Can prepare delicious dishes.
The first recipe I have prepared in the pot is this homemade bread. The advantage is that you do not need to preheat the oven before cooking. In addition, when cooking with a lid the steam is concentrated in the pot, you do not need to make steam by adding a container with water in the oven … The result has been this golden bread and crunchy:
For 1 large bread cooked in a pot of 26cm in diameter
500g of French flour T80 similar to a rustic flour of spelled or integral (for more information consult the ticket on the flour and of utensils to make homemade breads )
250ml of warm water
1 dry yeast bakery sachet
1 teaspoon and a half of fine salt

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