Pane Casereccio

pane casereccio

This Pane Casereccio is the most typical of Italian breads. It’s super easy and requires pretty much no kneading.
You will need a cast iron pot with a lid.

[ingredients title=”Ingredients”]

  • 380 g of strong bread flour
  • 250 g of lukewarm water
  • 1 g of dry fast acting yeast (that’s a heaped 1/4 Tsp measure +tiny bit)
  • 1¼ of salt



Dutch Oven Bread

[directions title=”Directions”]

  1. Dissolve the yeast in the water
  2. Add most of the flour and stir until it’s absorbed
  3. Now add the salt and the rest of the flour
  4. Knead for no more than 5 minutes
  5. Then put into a bowl, cover with a humid cloth and let it rise for 12 to 20 hours
  6. With wet hands fold the dough over itself a few times and shape either in a ball or an oval (depending on the size of your cast iron pot)
  7. Cover and let it rise for 2 hours
  8. After 1:20 turn the oven on at 240 C with the cast iron pot inside so that it gets really hot
  9. Put the dough in the hot pan, and cook with the lid on for 30 minutes
  10. Remove the lid and let it cook for another 10 to 15 minutes.


Homemade bread


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