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 !
RECIPE ONLY ! 