The 10 minute cocotte bread is a bread made of flour, lukewarm water, salt and baker’s yeast; risen and cooked in a casserole dish.
Easy to make, soft and crisp, it is perfect for everyday use.

Level of difficulty : easy
Prep time : 10 min
Rest time : 2 h 30 min
Cook time : 45 min
Total time : 55 min + 2h 30 min (lifting)
Ingredients : 6 servings
6 cups flour
2 cups lukewarm water (100° F)
4 tsp salt
30 g of fresh baker’s yeast

Preparation :

  • Place the flour and lukewarm water in the food processor bowl. Knead slowly to mix.
  • Add the yeast and mix.
  • Finally add the salt and knead until you obtain a homogeneous dough.
  • Cover the dough with a clean cloth and let stand in a bowl for about 1 h 30 min to 2 h at room temperature. The dough should double in size.
  • Resume and degas the dough.
  • Place in a casserole dish with baking paper.
  • Cover with the lid and let rise at 85° F in the oven until the dough doubles in size (about 30 min).
  • Score the surface of the dough.
  • Close the casserole dish.
  • Bake in a cold oven then light at 450-475° F (preferably rotating heat).
  • Bake during 40 at 45 min.
  • Take out and let cool on a rack.
  • Enjoy !

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