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Cast Iron Bread

I have been backing bread for my family for many years. Mixing different varieties of flour and yeast, letting dough rise short time or right up to several days before baking the bread. White bread, toast bred,danish rye bred, wholegrain, fibers – everything.

But there is one method of bread baking i prefer above all the others:

The Cast Iron Bread

Baking bread dough in a old Cast Iron Pot. Because it’s almost effortless, fast, and because the crumbs always get really crisp. 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.

This is the perfect bread recipe for busy people. I recommend: http://www.instructables.com/id/Bread-in-a-Pot/

(Click Photos to enlarge..)
Cast Iron Pot Bread: Blend of Italian Type 00 and Swedish Øland flour

Cast Iron Pot Bread: Blend of Italian Type 00 and Swedish Øland flour

 

Cast Iron Pot Bread: Blend of Italian Type 00 and Swedish Øland flour

Cast Iron Pot Bread: Blend of Italian Type 00 and Swedish Øland flour

 

© 2015 – Oliver Haas-Jensen, All Rights Reserved

Swiss expat, living in the green middle of Denmark since 1992. Family man, amateur photographer and editor of this site. I publish my photographic work from exploring my surroundings, travels and events i attend to in order to share it with the visitors of this site. Welcome to Olivers Film Roll.

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