However, I've found that a single lidded pot is the BEST way to bake bread! The finished bread is a rustic, round artisan loaf.
Follow along as I show how I now bake bread - in a pot!
*This recipe is loosely based on several "no-knead" bread recipes that have been popular in the past few years in newspaper magazines and blogs.
(If you are interested in other "out-of-the-box" baking methods, check out my CROCK-POT BREAD technique!)
Step 1: Tools & Ingredients
I'm using a Lodge brand cast iron "dutch oven" enameled pot. Lodge is more affordable than something like a Le Creuset. The only thing that I don't like about it is that it comes with a plastic knob for the lid. When I ordered my Lodge cast iron, I also ordered a Le Creuset brand replacement knob. The Le Creuset knob is metal, looks nicer, and is oven safe to a higher temperature than the plastic Lodge knob. Swapping out knobs only requires a screw-driver and can be done in about 30 seconds.
The heavy cast iron absorbs the heat of the oven, and moderates it. Most home ovens DON'T have an even temperature. They just sort of turn on and off to average to the right temperature. Cooking inside cast iron evens out the heat.
The tight-fitting heavy lid seals in the moisture, steaming the bread as it bakes, creating an AMAZING crust!
You could also use a camping-type black cast iron dutch oven, or a ceramic pot with lid, but the enameled cast iron is my favorite! As long as it's heavy and has a good lid, whichever pot you use should be fine.
You'll also need a mixing bowl, dry and wet measuring cups, measuring spoons, and a clean tea towel or cloth.
For the ingredients:
1/4 teaspoon Active Dry Yeast
1&1/2 teaspoons of Salt
1&1/2 cups warm water
3 cups flour (all-purpose, whole wheat, or a mix of both)