Recette de pain à l’épeautre de la cocotte

Recipe - bread in a pot

Preparation time: 3h
Number of servings: 4

Diameter of the casserole: 22 cm

Shopping list:

35g fresh yeast
1 teaspoon of sugar
400 g light spelled flour + a few spoonfuls to sprinkle
1.5 tsp salt
500ml water



1. Mix the yeast with 3 spoonfuls of water and sugar.

2. In a large bowl, mix the flour with the salt and add the yeast. Mix the ingredients with the spoon, adding water. The batter will be quite runny. Cover the bowl with cling film and leave to rise in a warm place for 2 hours - or overnight in the fridge.

3. If the dough was in the fridge overnight, take it out for an hour, so that it comes to room temperature. Then mix the dough (it will fall, it's ok).

4. Put a 22 cm diameter pot (with a lid) in the oven and heat it to 240°C.

5. Take the pot out, sprinkle it carefully with flour and pour in the batter. With the knife, touch the dough on it by making an incision and sprinkle with a teaspoon of flour.

6. Put the pot without lid in the oven and cook for 5 minutes. After that cover it with the lid and continue to bake for 30 minutes and then without the lid for another 20 minutes.

7. Take it out of the oven, take the bread out of the pot and leave to cool on a wire rack.

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