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.
- 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
- Dissolve the yeast in the water
- Add most of the flour and stir until it’s absorbed
- Now add the salt and the rest of the flour
- Knead for no more than 5 minutes
- Then put into a bowl, cover with a humid cloth and let it rise for 12 to 20 hours
- 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)
- Cover and let it rise for 2 hours
- After 1:20 turn the oven on at 240 C with the cast iron pot inside so that it gets really hot
- Put the dough in the hot pan, and cook with the lid on for 30 minutes
- Remove the lid and let it cook for another 10 to 15 minutes.