Whole Wheat Artisan Loaf in a Pot

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I decided to experiment some more with the Healthy Bread in Five Minutes Master Formula. This formula is very versatile. So far, I’ve made the hearty whole wheat sandwich loaf – which I loved by the way, a whole wheat wreath bread, free form artisan loaves with and without seeds and free form artisan loaves with herbs.  I made the free form loaves for the Stir It 28 – Atlanta Event. I’ve also made pizza and hamburger buns.

This time, I baked a free form boule in my handmade Bread Pot. I’ve only used this bread pot a couple of times so it was time to test it some more. This was the perfect dough to use in this bread pot.  It looks much better than my sourdough experiment. I’ll have to try that one again soon.

Here is the link to the Healthy Bread in Five Minutes Master Formula on the Artisan Bread in Five site.

Making the Dough

I made the full batch using 5 1/2 cups of Bob’s Red Mill Whole Wheat Flour and 2 cups of all-purpose flour.  I used the scoop method to measure the flour and it worked great.   The consistency of the dough was so easy to work with.  I made the dough in the morning, let it sit on the counter for 2 hours, then put it in the refrigerator until that evening (about 9 hours).

Baking the Loaf

When I was ready to bake the bread, I took out 2 pounds of dough, shaped it into a ball and placed it in a bowl to rest while the oven preheated to 450 degrees with the bread pot in it.

When the oven was ready, I placed the boule carefully in the hot pot and cut slits in the top using kitchen shears.  I didn’t even need to flour the loaf or grease the pot before placing the loaf in it. 

I baked the loaf for about 15 minutes or so with the lid on.

And another 15 minutes or so with the lid off.

And, Voila, it was done!  That was almost too easy!

The crust was crispy and the inside crumb was soft and yummy!

I enjoyed this bread with egg salad and a pickle. Yummy!

 

This bread makes a good sandwich, but the next time I make the dough, I will leave it in the refrigerator overnight at least to give it more flavor.  This was the first time I actually used the dough the same day I made it.  I usually wait several days before making the bread.  The overnight fermentation in the refrigerator definitely improves the flavor.

I have 2 more pounds of this dough resting in the refrigerator.  Should I make the whole grain garlic knots, or the cinnamon raisin bagels, or the moon and stars bread? You’ll have to check back to see which one I choose. 

Happy Baking!
Cathy

About the HBinFive Baking Group

The HBinFive Baking Group, started by Michelle of Big Black Dogs, is baking through all of the breads in the Healthy Bread in Five Minutes book. For more information on the HBinFive baking group, check out BigBlackDog.

This bread has been YeastSpotted. Please visit Wild Yeast to view all of the lovely breads in the roundup.

Comments

  1. says

    What a GREAT pot. I’ve never seen one. I will have to try this one in my Pampered Chef oven. I think it will fit.

    And what a BEAUTIFUL bread!!

  2. says

    I love your bread pot! (You’re going to get sick of hearing that I’m sure). It’s nice you can make that bread same day if you are pressed for time.

  3. says

    Great post Cathy. I’ve been meaning to contact you about baking bread in pots…I think you made a loaf in a clay flower pot before. With the clay pot or this one do you soak the pot prior to putting the dough in?

  4. says

    Hi Ezzie!

    To prepare a clay flower pot for baking, just brush clean, new pots liberally inside and out with oil and place in a hot oven (about 400°F) for about 30 minutes. Do this several times until the pot is impregnated with oil. It doesn’t require soaking. I usually grease the pots before each use.

    To use the bread pot featured in this post, just preheat it in the oven while the oven is preheating and then place the dough in it and bake it. No need to soak.

    My la cloche recommends soaking the lid and my regular loaf clay bakers also require soaking.

  5. Bonnie says

    The pot is so sculptural. Can you use the pot for anything else after baking in it or is it strictly for bread? In other words, I am wondering if the “seasoning” is harmed by another use.

  6. Cristie says

    Wonderful bread. I’m interested in the question Bonnie asked as well. I know you can use a regular cast iron dutch oven, so I’m guessing you can use the pot for other things?

  7. says

    Bonnie and Cristie, I bought this bread pot specifically for bread. I know you can bake other things in clay pots, but I’m not sure about this one. I’ll try to find out from the lady who makes the pots.

  8. says

    Judy, I’m glad you enjoyed viewing the other posts. I’ll be happy to show you how to add the links or give you the html code. Not sure which blogging software you use. Send me an email via the contact us link at the top of this post and let me know what you need.

  9. Clarice says

    This pot (and your bread) is so beautiful. Was the pot made specifically for bread baking? I have yet to try baking bread in a pot, but I don’t have anything quite this special.

  10. says

    Hi Clarice. Yes, this pot was made specifically for bread baking, but there are lot’s of other pots you can use. Cast iron dutch ovens or other oven proof dutch ovens and clay bakers work well. I’ve also baked bread in coffee cans, flower pots and casserole dishes. So, you probably already have a pot you can use. Let me know if you decide to try it. Happy Baking!

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