After some tests and tips of Gregory Grippo Chef at La Buca restaurant  in Cesenatico, here is the result of the bread baked in the clay pot Bionatural. I used this beautiful pot!

I have tried to simplify as much as possible in order to realize this type of bread in all ovens, even those that are not professional.

Ingredients:

500 g flour 260 w (I used Garofalo 260 w)

310 ml water (the amount may be different with other types of flours)

4 g brewers yeast

8 g salt

flax seeds (optional)

Put the flour in the planetary. Dissolve the yeast in the water and slowly pour in the flour. Allow to run 7 minutes on speed 2. Add the salt _and the flax seeds pounded in a mortar_ _ . Let the dough rise for 12 hours by covering it with a cloth. Give the shape of the loaf and let rise another 2 hours. Turn the oven temperature to 230 ° C with the pot empty inside. Put the dough into the pan, cover and cook for 30 minutes. Remove the lid and cook for another 20-25 minutes, lowering the temperature to 200 ° C. Remove from oven and cool the bread on a rack in a cool, dry place.

Continuerò a sperimentare le cotture in questa pentola di creta, sia per il pane che per altre ricette, quindi: Continuate a seguire pescenudo.it!