Last night Maggie said we will need to buy some bread tomorrow.  As it was I had just finished watching a little short video on making what they called Traditional Italian Bread and it looked pretty good.

In Italy they call it pane casereccio dei Castelli Romani and it’s a flattish crusty ciabatta style loaf.

Only four ingredients.

What made more interesting was you mix the dough and leave it overnight and then cook the next day.  I was in a bit of pain from the cochlear insert site but decided to give it a go.

Ingredients
300 gms warm water
2 teaspoons kosher salt
1 teaspoon instant yeast
420 grams flour

Method
Mix the yeast and salt in the water until dissolved. Add the flour and completely mix it through.  It will be a wet shaggy dough.  Cover and leave on the bench overnight.

Next day place a cast iron covered pan in the oven and preheat to 230 degrees.  While that is happening do one set of stretch and lift with the dough and let it rest.

Flour the base of the pot and gently lift the dough from the bowl and place it inside.  Put the lid on and bake for 30 minutes then remove the lid, lower the heat to 200 degrees and further cook for ten minutes.

I struggled doing it this morning but hey it worked.

The first photo is a snip from the video I had and the rest mine.  It is just out of the oven so will take photos of it cut later.

I am thinking this would work very well in a camp oven with coals

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Well, there you go.  A traditional Italian ciabatta loaf of bread.

Just had a slice with Swiss cheese and some ploughman’s chutney.  Very yummy as you simply cannot beat fresh baked bread.

I think it could have been slightly lighter and next time will let it rest longer after those final folds and stretches.

Seems I have another easy no knead bread to add to the list.

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