Hello and welcome to Teigwelt Today we're going to do a very simple and quick one
Bread with guaranteed success. We bake this bread in a pot. The best way is in an enamelled cast iron pot,
but you can also use a baking dish, one Roasting pan or another fireproof pan. We need for the entire preparation
less than 1.5 hours and only 5 minutes of work. But let's go We take a lockable bowl. There we put in the type 1050 flour. Then we add a pack of dry yeast
to it. I always weigh the salt on a fine scale. I take about 1% of the amount of flour. Followed by lukewarm water. It is important that the water is not over
40 ° C. The ingredients are thoroughly stirred with a wooden spoon You can really only use a wooden spoon to stir the dough,
but if you want you can also knead it With a food processor or hand mixer. But that is not necessary. But also this simple method variant
with the wooden spoon really brings later good results. The whole thing doesn't have to be done forever. But when I have a nice smooth batter
after a few minutes I can already stop and close the bowl tightly. A warm water bath is then let in. Here too, the temperature must not be allowed
be above 40 ° C. The yeast cannot handle this very well. We leave the bowl there for about 30 minutes. After 10 minutes you can already see
that the lid of the bowl rises a little. The yeast reacts clearly reacts more quickly
because of the warm water. Whether Tupper, Emsa or Ikea bowl is playing
no role here. There just shouldn't be any water getting in the bowl After the 30 minutes we take the bowl
from the water bath and flour our work surface. The best way to get the dough out of the bowl is with a dough card
or take a dough scraper. Depending on how fluid or firm your dough is
you need some more or less flour spread over the work surface. But for this you get a feeling very quickly. I always distribute the flour quite generously. And smooth it out a bit by hand. Especially at the beginning it can happen that
the dough sticks to the bottom. You can also use baking mats, but I am
not a big fan of this. Because I think an area like that
can be cleaned better afterwards. When the dough is on my work surface. Then I look first where it sticks and
go there again with the dough card or a scraper underneath so that there too
is flour. All in all, I first make sure that everywhere
Some flour is on the side of the dough. So that it does not stick anymore. But you have to be a bit careful that
on the surface where I put the dough later to fold it, there is not too much flour. so that on this worksurface it can still work,
but the dough is movable so I. can fold properly. You notice that very quickly when you try
to fold the dough. The dough has to be moved first
to be covered with flour. To get a nice shape and that
the dough also rises well later. The dough needs to be folded a little. for this we first flatten it a little
and then take the corner and fold it across the middle of the batter. We repeat the whole thing a few times. Until you notice that in the dough a certain
Tension builds up. The side that is now on top is later
our bread crust. And the smooth side that is below is later
also our bread bottom. In the end you can make the dough a little bit round
of form. But by folding the dough, this is it
approximates already anyway. We now need a bowl. This must be a little smaller in diameter
than the pot in which we later want to bake the bread. Now we put a dish towel in this bowl
and flour it well. The top of the dough, the bread crust later
comes down on the dish towel. Then we put the bread dough aside. If you have it, you can also use baker's linen. Who has neither a dish towel, nor one
other piece of cloth that you use for it can can also easily rub the bowl in with
oil and the dough without flour or put the cloth in there. I recommend it with the cloth because if
we want to put the dough in the pot later, it's very practical. In the meantime, the oven can be preheated
to 250 ° C, top and bottom. The pot goes into the oven and also warms
up. The cast iron pot ensures that the
Dough immediately gets a high temperature and that the moisture doesn't escape so easily. Both then lead to a very
good result. After about 20-30 minutes when the oven is at temperature. The dough needs to be in the pot. This is the most difficult moment. Here you have to be careful that you don't
burn yourself and that the dough is somewhat in the middle. You can try that first,
practice before the pot is hot. Everything has to go quickly. So that not too much heat can escape.
I already have all kinds of different things to fill I Tried techniques. I have already tested a proofing basket. It doesn't work quite as well. Because the proofing cup that I own
slightly larger diameter than the pot Has. It is particularly important that the bowl
in which the dough is a little bit smaller. So that I can put my fingers to the side and I
can hold on. So that I let the dough fall out in the middle. After 20 minutes we remove the lid and
reduce the temperature of the oven to 200 degrees. The bread is ready for another 10 minutes
to be baked. At this point, let's take a look at that
not yet finished bread. We see that it already has a little color
and easily torn on the crust is. But we do it again at a reduced temperature
baked for another 10 minutes. You can also do this by sight. Because the 10 minutes are always personal
choose your preference. Some like it a little lighter and some darker. Just look in the oven from time to time
and when you're satisfied, just remove the bread. Here we see it:for me it was exactly
the 10 minutes. And the bread has a nice light browning. You still have to take out the bread
a little carefully. Not that you get the nice result
and disrupt it. So we carefully tip the pot over again
and drop the bread on the grate and bread. Then just turn it around quickly. As you can hear the bottom of the bread is
really beautiful and if that Bread sounds like this, something hollow, it's done. We now look at the bread again
calmly. It really got very nice. When you consider that we overall only
had a maximum of one hour of fermentation time. On the one hand, that was when we were preparing we
have already used warm water. As a result, the dough is already at a higher temperature
and then we put it in the water bath to warm. And with yeast, the higher
the temperature is, the faster it responds. But you always have to watch out for the yeast
to not come above 40 ° C. Because then the bread won't open anymore. The fresh bread from the pot looks simply
gorgeous. It's very nicely torn up though
we didn't even cut the bread. The bread has a beautiful crust and
a solid floor. I personally like the use of a
enamelled cast pot even just a really inexpensive model
is great for that. I'll link that in the description. To cool the bread, best put it on
on a grid. It should be left alone before cutting
it. With this very simple recipe I have
taken only wheat flour. Here you can also vary a little,
depending on your taste. You can for example. Take 1/3 whole wheat flour or a little
Spelled flour or rye flour. Then you just have to see that the
dough keeps the same consistency at the beginning. Because just when I vary the types of flour:
Whole wheat flour absorbs more water, I have to adjust the amount. I hope you enjoy baking and
Enjoy your meal. Please leave me a comment if you guys liked it
and like the bread. Please subscribe too if you liked it. Das vollständige Rezept findet ihr wie immer
in der Beschreibung und unter www.teigwelt.de
