How to Make Crispy Bread at Cocotte Le Creuset

Ingredients:

500 g spelled flour (type 630)

1/2 teaspoon of dry baker's yeast

1 and a half spoon of salt 

200 ml warm water

125 ml non-alcoholic beer

1 large spoon of apple cider vinegar or white wine

Flour and olive oil for kneading

Preparation:

1 - In a bowl, mix the flour, yeast and salt, the day before. Add warm water, beer and vinegar and stir quickly with a mixing spoon until smooth. The dough will be very liquid.

2 - Cover the bowl with a cloth and let the dough rise at room temperature for about 18 hours.

3 - On the following day, place the dough on a work surface dusted with flour and fold it from side to side and from top to bottom. Repeat the process 10-15 times.

4 - Grease a piece of cling film with oil on one side and cover the dough with the greased side facing inward. Allow the dough to rise for 2 hours at room temperature.

5 - Place a cast iron cocotte with a lid on a grid in the lowest part of the oven. Preheat it to 250° C with heat above and below.

6 - Grease the cocotte with olive oil carefully. Remove the cling film from the dough and cut it across with a sharp knife, sprinkle lightly with flour and place it inside the casserole. Cover the dough and let it rest in the casserole for 25 minutes. Remove the lid and place the bread in the oven at 220° C for 15-20 minutes. Then let the bread cool on a grill.

And... indulge yourself!