Homemade Bread Cooked in a Pot | Dried Sourdough

Recipe for " Clara Pasticcia "

Ingredients (for about twenty biscuits or a 24cm diameter tart)

• 350 gr warm water
• 50 g dry sourdough with wheat germ
• 500 gr Arifa flour, a mix of organic flours
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 2 teaspoons salt q.b. semolina
• qb sesame seeds (or poppy seeds if you like)

Equipment: high-sided pot with lid that both go in the oven (no rubber or plastic parts)

Preparation

In a large bowl, dissolve the fresh yeast or dry yeast in the water. Add the flour, oil, honey and salt and mix the mixture carefully. Cover with a clean cloth and leave to rest in a sheltered place (for example inside the oven, turned off) for about 2 hours. Then we flour the work surface with semolina and carefully turn the dough out, covering it with semolina flour as well. Then, we gently spread it out with our fingers and fold the 4 corners towards the center. Now we sprinkle with sesame seeds (or other seeds to taste), cover with a cloth and let it rest for about 15 minutes. In the meantime, turn on the oven to 230° (gas and static), immediately placing the baking pan with its lid and leave it for the time it reaches the same temperature - about 15 minutes -. After the time has passed, gently tip the bread into the boiling pan and cover with the lid and cook for 30 minutes (the high temperature of the pan will not require flour inside and the bread will not stick). Afterwards, remove the lid and continue cooking for another 10 minutes. Once the oven is off, let the bread dry in its pan with the oven door half open. Before cutting it, let it cool on a rack. Enjoy your meal! Note: This bread has a crispy crust and is soft inside! After cutting it keeps well wrapped in cling film, up to a week. Second note: ...it doesn't make it to a week though, it finishes before then: it's delicious!!