Double Oven bread …

15/04/2012 § 19 Comments

no kneading, no double rising – just a bit of time and a perfect loaf …

Alicia over at Posy Gets Cosy produces amazing loaves so I did a bit of video watching to see how it’s done.  And then, as always, being unable to follow a recipe – I threw a few ingredients into a bowl, mixed a bit and waited.

It’s well worth the wait and absolutely delicious.  Try it – it’s as easy as can be …

Here’s my take on the recipe & ingredients …

2 cups strong white bread flour
1 cup malted grain flour
1 tsp sea salt
1 packet (7 gm fast yeast)
dash of cider vinegar in approx 1.5/2 cups cold water

I put all dry ingredients into my mixing bowl, gave it a whirl to mix and then add the water + cider vinegar.  Add the water carefully – 1 full cup and then the rest in dribbles until you have a dough that isn’t too heavy and my test is that it should mostly drop off the mixer.

Now I love using my KitchenAid but it’s really not necessary.  It suits me to clean the mixey thing then cover and leave the dough to do its stuff in this bowl, but this dough would easily mix up with fingers or a wooden spoon in a mixing bowl.

Don’t knead it, just clean around the edges of the bowl then cover with a cloth or cling-film for a minimum of 8 hours.  I left my first loaf for about 19 hours (overnight)!

Then when the dough is risen and squishy …

Heat the oven to 220 degrees and place a cast iron casserole (mine’s a huge Le Creuset pot), with the lid off, in the oven to heat up too. (Heat the lid too on a separate shelf).

Remove the sticky dough onto a floured surface and gently fold in the edges so they are at the base of the loaf and the top is smooth.  Sprinkle with oatmeal or flour.

Place a square of ovenproof greaseproof/parchment paper into the really hot casserole then plop in the loaf, smooth side up, and cover with the casserole lid.  All this cast iron is SERIOUSLY hot, so use a good oven glove and make sure there are no dogs underfoot to trip you up in the kitchen!

Cook for 30 minutes covered, followed by 15 mins or so with the lid off.
Leave to cool a bit before cutting … if you can wait that long!

Just a bit more browning to go …


The next batch of dough is already covered but I suspect that this loaf won’t last long past the boy’s breakfast time!  I’d better have a slice or two first …

Adaliza x

End Note :: that loaf lasted approximately 12 minutes from the time the first of our boys arrived downstairs this morning!  I made another one, in a long cast iron pot that’s been standing in the kitchen for at least 2 years, never having been used!  I dusted it off and …

ta-dah …

A petit parisienne loaf which has just been devoured alongside home-cooked marmalade ham and coleslaw salad for dinner.  It was still warm from the oven, and didn’t stand a chance once those hungry boys arrived!

Pop over to see Wendy at Handmade Monday – there will be lots of interesting updates on what everyone’s been making.

I’ll have a quilt to show you very soon – it’s called Wildflower Meadow!

Enjoy the rest of Sunday evening.

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§ 19 Responses to Double Oven bread …

  • fiddlyfingers says:

    You made my mouth water! I can see why they don’t last long!


  • That looks so delicious, I can smell it from here!!


  • God that bread looks good! I love my bread and this looks like a good’un! Can’t wait to see your latest quilt, I’m working on another one which I started a few months back but forgot all about in the mad rush of the last few months! I think I’ll make it my priority now! X


  • Handbags by Helen says:

    that bread looks amazing! We had one of our regular ‘pizza nights’ last night with home made dough. Left over dough was made into a foccaccia type loaf which i had for a rustic lunch sitting in a woodland today. Hubby is a bit obsessed with bread making and trained as a chef – and he agreed your bread looked very, very good indeed!


  • Jill says:

    Your bread looks really lovely and your tutorial is so very helpful – particular with the pics as guidance. Hope you have a good week.


  • RosMadeMe says:

    I want smell on my blog as that loaf looks so delicious… can just imagine it with a scrape of butter and some home made jam. I love making bread and getting my frustration out when I am kneading a loaf 🙂


  • t1ckledp1nk says:

    Oh I am so jealous that you have a Kitchen Aid!! The bread looks amazing and I may have to give it a try. xx


  • Anji Smith says:

    Oooooh I can taste it from here. Anyone who can make bread has my full & total admiration. The last time I tried OH gave me an order for 36 to build a wall round the bin!
    Anji x


  • lululovescrochet says:

    Your loaves both look amazing – I haven’t made bread for a few years, I will definitely try out your recipe. Have you tried the kneading attachment for your kitchen Aid? (I ask as I have yet to find a use for mine). Have a lovely week. Emma x


  • Your bread looks amazing. I’m trying to find the perfect gluten free recipe – the last one I baked was about as light and fluffy as a concrete block. In fact, in a fluffiness contest, the concrete block would win every time.

    I had problems commenting earlier – hopfully this time it’ll work! x


  • You made my mouth water! I used to make bread all the time bc (before children) but have slipped out of the habit! If I didn’t think that wheat disagreed with me I would be very tempted to try your recipe (or maybe I will anyway!)


  • Nicola Ellen says:

    Your bread looks delicious! I’ve just had to bookmark this page so that I can give your recipe a go later on this week! I’m not very patient when it comes to bread making though so leaving it overnight could be a struggle! xx


  • adaliza says:

    I’m not sure how gluten free would work – I think it’s the gluten that makes the bread rise? I’m not very scientific when it comes to cooking! Thanks for commenting. Take care.


  • adaliza says:

    I’ve used the dough hook thingy for traditional bread making, but this recipe uses the heat of the casserole dish (dutch oven) for the 2nd rise, so the first rise is left for hours to do its own thing, rather than kneading it for ages. Seems to work OK – I don’t fully understand the technicalities!


  • Your photos are making me feel hungry 😀

    I love freshly baked bread, as well as anything that has been freshly baked. Will have to give this a try sometime.


  • mcrafts says:

    I wish you were my friend and next door neighbour! You are an amazing woman who can do everything! The bread looks gorgeous! Mich x


  • Mmmm it makes my mouth water just looking at it, no wonder it didn’t last long. Your ripple quilt is lovely and intrigued about your Wildflower Quilt.

    Jan x


  • Julie says:

    This bread came out beautifully – thanks for the inspiration and a great recipe. I just added to some extra gluten to help the jAmerican flour along ( doesnt seem to rise the same way as Europeaon flour). Julie 🙂


  • adaliza says:

    I’m so pleased it worked well. I made a super loaf last night and instead of rolling the dough in flour, I used oats – yum!


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