Potbrood

Name: Potbrood
Prep time: 25 min
Cook time: 45 min
Total time: 160 min
Yield: 10
Cuisine: Afrique du Sud
Ingredients: 500 g T55 wheat flour; 7 g active dry yeast; 320 ml lukewarm water; 20 g oil, including 5 g for the Dutch oven; 10 g sugar; 5 g salt

🍞 Potbrood is a bread baked in a pot or Dutch oven.

Ingredients

500 g T55 wheat flour
7 g active dry yeast
320 ml lukewarm water
20 g oil, including 5 g for the Dutch oven
10 g sugar
5 g salt

Preparation

Mix flour, yeast, and sugar. Add 300 ml water, 15 g oil, and salt. Knead for 10 minutes; incorporate the remaining water only if necessary for a soft dough.

Cover and let rise for about an hour. Grease a 20 to 22 cm Dutch oven with the remaining oil; ensure its knob and lid are oven-safe.

Punch down the dough, shape it into a ball, and place it in the unheated Dutch oven. Cover and let rise for another 30 minutes.

Preheat the oven to 210 °C. Lightly score the top of the dough with a suitable blade.

Bake covered for 25 minutes. Carefully remove the lid and continue baking for 15 to 20 minutes, until nicely browned and cooked through.

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 20 minutes before slicing. Very hot bread may appear moist even when cooked.