July 2, 2009
Overnight Rise Casserole-Dish-Baked Bread
Makes one big loaf - or break dough into 3 sections before putting it in the dish and you'll have 3 pull-apart loaves
6 cups of flour
1 tsp salt
3 cups of tepid water
1 tsp yeast
1 tsp sugar
a sprinkle of polenta - optional
Mix the yeast with the water and sugar and set aside for 5 minutes. In a mixer with a dough hook (or a big bowl with a wooden spoon), combine the flour, salt and the yeasty water. Mix well. It will be lumpy and a bit sloppy. Sloppy is good.
Cover with plastic wrap and leave overnight to prove. Somewhere cool is good - the fridge is fine too.
In the morning - punch the dough down and flop it onto a lightly floured benchtop. Knead it as best you can for a minute or two. Grease a heavy, ovenproof casserole dish (round is best - ceramic or heavy metal is the go) The dish needs to have sides at least 5cm high (or higher!) for this to work well and for the bread to rise up (rather then spread out) Sprinkle the dish with polenta if desired. Carefully pop the dough into the greased dish. Dust the top with flour.
Cover with a clean teatowel and let rise for a couple more hours in a draught-free spot.
Heat your oven to 400 degrees. Then pop the risen dish full of dough into the hot oven. Bake for around 30 minutes, or until golden and hollow-sounding when you tap it. Turn out and eat it up! Yum!
Posted by pip lincolne