Bread in a pot

450 g of 00 flour

300 g of Manitoba flour

15 g of salt

3 g of fresh yeast

525 g of water at room temperature

• The recipe of the famous New York bakery Jim Lahey, bread in 1 minute of preparation. Like our cafone bread but cooked in a pot instead of in a wood oven. Use a pot that can go in the oven: cast iron, ceramic, iron or steel with a lid! Be careful it must not have handles in ABS, plastic etc. Don't worry about the leavening time.... you don't have to watch it.... you will do something else in the meantime.
• Take a large bowl and add the flours and mix them. Add the salt.
• Pour a little water from the total amount into a glass and dissolve the yeast in it.
• Add the water to the bowl, always mixing with a fork, and the water with the yeast.
• Let the flours absorb all the liquid and if necessary knead a little with your hands (just a little!).
• Cover with cling film and leave to rest for 20 hours.
• Take the dough after 20 hours and turn it out onto a floured surface. Make the folds: that is, take the outer edge of the dough and bring it toward the center and continue with the other side. The dough must be worked very little.
• Cover with a tea towel and wait another 2 hours.
• Heat the pan in the oven to 230°.
• Place the bread in the pan with the folds facing upwards.
• Cook in the preheated oven for 30 minutes with the lid on.
• Remove the lid and continue for another 15/20 minutes until golden.
• Wait for it to cool before cutting it.