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

hI Derek
I hope the  health is on the mend.
Well done with the bread it looks good
regards Kev

Getting quite attached to these little loaves made in the cast iron pot.

I am using same ingredients however instead of leaving the dough overnight I am now doing a set of three lift and stretches every 40 minutes and it is making a lighter bread.

This one I sprinkled flour on before the cook.  Going to be yummy dipped in lamb shank gravy later.

I agree about the cheese and chutney.
Also fresh butter and peanut butter


That crust looks awesome.