Rustic Bread Recipe in a Cast Iron Pan

 Rustic Bread Recipe in a Cast Iron Pan

Rustic bread, with its crispy crust and soft, fragrant crumb, is one of the oldest and most appreciated foods in the world. Its simplicity and authentic flavor make it a perfect accompaniment to a variety of meals, from breakfast to a sophisticated dinner. Serve it with butter, a charcuterie board, jam, make toast or bruschetta – it will all turn out wonderfully.

Ingredients

10g dry baker's yeast (or 20g fresh yeast)

320ml water (warm)

500g wheat flour (for bread)

1 tsp salt

Preparation

Place the dry baker's yeast in the bowl of a stand mixer. Add a little warm water (the rest will be used later). Mix and let it hydrate for 10 minutes.

Pour the flour into the mixer bowl and then add the salt and water.

Beat at speed 2-3 for 6 minutes.

Form the dough into a ball and let it rest in the bowl. Cover with a clean dish towel and let it rest for an hour and a half at room temperature.

Gently knead the dough for 10 seconds (just to release the gas). Form the dough into a ball again and line the cast iron pan with parchment paper before placing the dough on top. Cover again with a clean dish towel and let it rest for 30 minutes at room temperature.

Remove the dish towel, make cuts in the dough and cover the pan.

Place the pan in the oven (without preheating) and bake for 1 hour at 230°C (450°F).

After this time, remove the pan from the oven and then the bread.

It's ready!