I have had an interesting relationship with yeast. For the most part, we are pretty good friends. I understand it, it understands me. But there a few times where I have gotten a little over-confident and it quickly puts me right back in my place. This recipe is not one of those times. We discovered this recipe over 10 years ago, and its one of my favorite things to share with people (especially when they are buying their first Le Creuset pot for the first time!). Its contains the most simple of ingredients, it doesn’t require a lot of effort, and its truly amazing to watch how ingredients, if given the right time, will naturally do some beautiful and amazing things. This recipe requires time, time, and a little more time. But the flavors that are created are worth all the time in the world.
Plan ahead, watch the yeast, salt and flour do their wonders (look for those beautiful air pockets in your dough and strands of gluten when you release the dough from your bowl– its amazing!). And most of all– don’t be afraid to try! This recipe is easy and fun to change flavors by adding fresh herbs- but try it this way first– you won’t be sad you did!
This bread bakes inside a Le Creuset pot that makes its own oven inside the pot. You will notice that the dough while rising becomes very wet and sticky. The moisture in the dough will bake inside the pot creating the perfect steam to give you an amazing crust and soft delicious bread inside. This is by far the best way to bake this bread. If you do not have an enamel coated dutch oven, come see us- or you can use a baking stone with a pan of water underneath. It does work well, but its best when baked in a dutch oven. Just remember, the pans are hot- be careful lifting and placing your bread in!
And PLEASE share with us your bread making adventures! We would love to hear your favorite ways to bake- and if you do this recipe please let us know! On instagram use the hashtag #gygieats, and @orsongygi and will stay caught up with you!