Do you know the irresistible texture of bread baked in a wood-fired oven? When the crust, under the blade of the serrated knife, makes that unmistakable sound that already gives you a foretaste of the pleasure of the taste of bread? Crispy bread in casserole is a gift for the senses: it is for the sight, because the colour of the bread is just right golden; it is for the smell, because the fragrance has the irresistible fragrance of bread; it is for the taste, because in addition to the flavour, the crunchy texture of the crust and the softness of the crumb are simply perfect. And everything is gluten-free!
If we want to find some faults, well, we cannot deny that it requires a lot of resting time, even though we can easily knead it the day before and ‘forget’ it in the refrigerator, and moreover, baking it requires a little more energy than bread baked in the usual way. Yet, if you have a cast-iron casserole dish, my advice is to try it right away because it is a bread that has nothing to envy the products of the best bakers in our towns.
Crispy bread in casserole
46.55g carbohydrates per 100g
- 500g water
- 450g flour mix for bread, brand Nutrifree**
- 50g buckwheat flour*
- 20g extra virgin olive oil
- 5g brewer’s yeast
- 5g salt
- rice flour* for dusting and extra virgin olive oil for brushing
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Dissolve the yeast in warm water; place the Nutrifree mix and buckwheat flour in the planetary mixer and start mixing the flours together, then gradually add the water with the yeast while continuing to knead. After kneading for at least 5 minutes, add the salt and extra virgin olive oil and mix for a few more minutes. Transfer the dough into a bowl, brush with a little oil, cover with cling film and refrigerate for 15 hours.
- Remove the dough from the refrigerator and place it on a cutting board dusted with rice flour. Again using rice flour, fold the dough 5-6 times at least, then give it the round shape of a loaf and leave it to rise for about 2 hours covered with a cloth.
- Bring the oven to 230°C with a cast-iron casserole inside (I use my Le Creuset casserole) with a lid. When the oven has reached the set temperature, remove the casserole from the oven by placing it on a trivet because of the very high temperature. You can cut a cross on the surface of the loaf and drop it, literally, into the casserole to avoid burning yourself.
- Place the casserole in the oven closed with its lid and bake for 45 minutes.
- After this time, take out the casserole from the oven, open it with the help of an oven glove or potholders and turn the loaf upside down. Put the whole thing back in the oven and bake at 210°C for another 30 minutes.
- Remove the casserole from the oven and take out the bread; if you feel that the bread is still slightly heavy, place it in the oven without the container for another 10 minutes. Let it cool and enjoy it while listening to the sound of the crust under your teeth!
Version with gluten of Crispy bread in casserole
Replace the Nutrifree bread mix with wheat flour, but mix it with about 300g water.
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