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Sourdough Bread Baked in a Pot

February 11, 2015 by Maureen 64 Comments

Sourdough Bread Baked in a Pot

I’ve made several loaves of no-knead bread in a cast iron pot where you put the pot in the oven and heat it to a bazillion degrees and then plop the dough in the pot, cover and put in the oven to bake. Last year I took the pot out of the oven and nearly burnt my hand and dropped the pot. ย I dropped it on my ceramic cooktop and it went ka-pow and now I have a new cooktop.

I have made bread that way since but every time I worry I’m going to crash the cooktop. Now that I have some sourdough starter that I’ve named Esmerelda Pissemeyer I have been putting the loaf on a baking sheet and that has worked okay too.

The other day I was reading Celia’s post on Fig Jam and Lime Cordial where she talked about putting the bread in a pot without pre-heating it. I knew I had to try it.

Today I fed Esmerelda until she was fat and bouncy and made the dough. I know I cheat because I make the bread in the thermomix and it takes about 5 minutes start to finish but life is busy and arthritis is not my friend.

Sourdough Bread Baked in a Pot

After the first rise that took several hours, I punched the dough down, shaped it into a round and put it in a greased cast iron pot. Celia uses an enamel pot but I don’t have one so I figured the only thing I would lose is a loaf of bread and my temper if it didn’t work.

It worked! ย It’s probably not as crunchy a crust but the bread is wonderful.

Sourdough Bread Baked in a Pot

I know the bread looks like it was hacked but John kept saying, “It smells so good in here, can we cut it now?”

“Not until I photograph it, don’t be silly!” said every food blogger.

So I photographed it whole and then I said, “Oh all right, cut one side and I’ll wait until it cools and then I’ll be crafty about the back side being missing in the photo. I cut the first slice and smeared a little bit of butter and shared that one. He decided that a second piece was needed and why is it that some men can’t cut a loaf of bread without squooshing it?

I did my best to even it up but hey, THIS is why they tell you to wait until it’s cool to cut a loaf of bread. Some will tell you to wait until tomorrow morning. I never understood that because when it comes out of the oven and it smells like the best thing ever, that’s when you want to eat it, not tomorrow.

This isn’t the prettiest loaf of bread you’ll ever see but it sure was good!

5.0 from 11 reviews
Sourdough Bread in a Pot
 
Print
Prep time
6 hours
Cook time
40 mins
Total time
6 hours 40 mins
 
This is the easiest sourdough bread I've ever made.
Author: Celia from Fig Jam and Lime Cordial
Recipe type: Bread
Cuisine: Traditional
Serves: 6
Ingredients
  • 150g bouncy, ripe starter
  • 250g filtered water
  • 25g olive oil
  • 500g bakersโ€™ flour
  • 10g fine sea salt
Instructions
  1. Add the ingredients to a bowl and squish them between your fingers until there are no dry bits. Scrape your fingers, cover the bowl and leave for 30 minutes to get acquainted.
  2. Scrape the dough onto a lightly oiled bench and knead for a minute or so until the dough is smooth.
  3. Place in an oiled bowl, cover and leave to rise for several hours until doubled in size.
  4. Once doubled in size, again scrape onto a lightly oiled bench and that should deflate the dough.
  5. Shape into a round ball by folding the edges into the middle. See video
  6. Place a piece of baking paper on a baking tray and place the ball of dough on the paper. Spray a piece of cling film with oil and snugly cover the ball of dough to prevent the dough getting a tough skin.
  7. Leave to rise to nearly double.
  8. Preheat oven to maximum when the dough has risen to nearly double in size.
  9. When oven is hot, remove the cling film and slash the top of the bread with a serrated knife. Just go crazy, slash, slash, slash. It will give your bread personality.
  10. Spray the bread with a little water and place the bread in the oven. Immediately drop the temperature to 220C with fan and bake for 20 minutes.
  11. Reduce the oven temperature to 175C and bake for a further 20-30 minutes or until the bottom of the loaf sounds like a drum when you thump it. Mine took exactly 20 minutes.
  12. The crust will be quite dark brown. If you have any question about doneness, put it back in the oven for another 10 minutes. Don't cut until fully cool (as if)
Notes
To use the pot method, grease an ovenproof pot with shortening and after the first rise, shape the loaf and put in the bottom of the pot. Cover with plastic wrap until the bread has doubled in size.

Preheat oven as in the recipe.

Once the oven is at temperature, slash the bread using a serrated knife, spray with some water and put the cover on the pot. Into the oven for 20 minutes. Lower the temperature to 220C.

After 20 minutes lower the temperature to 175C for a further 20-30 minutes.
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Filed Under: Bread, Recipes Tagged With: sourdough bread baked in a pot

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Comments

  1. Tricia @ Saving room for dessert says

    February 12, 2015 at 12:28 am

    You did it now! I’ve gotta make this loaf. I bet it was tasty and smelled amazing while cooking. I’ve always wanted to try this in a Dutch oven so thanks for the inspiration. Sorry about the cook top – one of my biggest fears too!

    Reply
  2. Barbara @ Barbara Bakes says

    February 12, 2015 at 12:41 am

    What a beautiful loaf. No one could resist cutting in to it. Especially when it smells so heavenly.

    Reply
  3. Sippitysup says

    February 12, 2015 at 2:45 am

    Clever photo tricks said the hungry blogger. GREG

    Reply
  4. John@Kitchen Riffs says

    February 12, 2015 at 3:06 am

    We make a no-knead bread recipe that we always cook in a cold cast iron pot. We started doing it with the hot pot, and yes that does produce a better crust. But we wanted to make more of an everyday whole wheat bread with a softer crust that would be good for sandwiches, and the cold cast iron really works for that (in fact I’ll probably be posting about it in a week or so). This looks terrific! About the only way to cut really warm bread without messing it up is with an electric knife. Too much trouble, though — I’ll take squished bread. ๐Ÿ˜‰

    Reply
  5. Lell Trogdon says

    February 12, 2015 at 3:16 am

    Beautiful bread! You did the right thing not making John wait and the pictures made me drool!

    Reply
  6. Rachel (Rachel's Kitchen NZ) says

    February 12, 2015 at 4:14 am

    Mmmm – I’m with John – warm bread, yes please – delicious – looks gorgeous Maureen.

    Reply
  7. Nagi@RecipeTin Eats says

    February 12, 2015 at 5:19 am

    Ha ha ha!! That’s a variation of the scene in my house every time I make bread!! In a pot is the only way I make it at the moment, it’s the way Celia taught me and I’m not confident enough to change it up! Good work Esmerelda ๐Ÿ™‚ Mine is called Homer. As in Homer Simpson. Because he is lazy and takes time to wake up but always comes good in the end! ๐Ÿ™‚ Maybe Esmerelda and Homer should have a baby!!!

    Reply
    • Maureen says

      February 12, 2015 at 7:31 am

      They’re both from Priscilla? Wouldn’t that be incest? The things you suggest! ๐Ÿ™‚

      Reply
  8. The Squishy Monster says

    February 12, 2015 at 6:10 am

    What a beautiful shape. And yes, I don’t think it’s within a mans DNA to cut a straight, clean piece. J will go to town and produce haggard shards that doesn’t even remotely resemble its original shape if given the chance–haha.

    Reply
  9. Lizzy (Good Things) says

    February 12, 2015 at 6:12 am

    Sounds exactly like the conversations I have with Peter… lol. Your bread looks fab, Maureen… I have yet to try baking in a pot.

    Reply
  10. Caroline @ Shrinking Single says

    February 12, 2015 at 6:35 am

    I have never made no knead bread – it sounds like my kind of bread. There is nothing quite like fresh warm bread and I prefer hacked to cool!

    Reply
  11. ChopinandMysaucepan says

    February 12, 2015 at 7:04 am

    Dear Maureen,

    Men can’t cut fresh bread without sqooshing it because they are impatient. A slap on the wrist will do the trick.

    Reply
  12. A_Boleyn says

    February 12, 2015 at 7:31 am

    What a beautiful round loaf … no one can resist in cutting into one after pulling it out of the oven. Who can wait?

    Reply
  13. SallyBR says

    February 12, 2015 at 7:40 am

    Nice bread! I made bread in a cold container before and liked very much the results – now, Celia also does something very interesting which is to place the bread in a COLD OVEN and turn it on. Did not work for me because my oven takes about 3 and a half weeks to heat up. But I bet if your oven is faster, you could make that work too

    (big laugh at – Not until I photograph it, donโ€™t be silly – although I use slightly sharper words DO NOT DARE GETTING CLOSE TO THIS BREAD” – or something rather… I am a very sweet person, as you can imagine)

    Reply
    • Maureen says

      February 12, 2015 at 7:42 am

      I said it in an “ARE YOU NUTS??” voice so I’m less sweet. ๐Ÿ™‚

      Reply
  14. Marissa | Pinch and Swirl says

    February 12, 2015 at 7:57 am

    I cannot resist hot bread out just out of the oven – one of the best things in life. I can’t imagine the crash of your cooktop!! No wonder it took you awhile to try again. That’s a great tip though, to start without preheating the pan. And your loaf turned out perfectly!!

    Reply
  15. Mary Frances says

    February 12, 2015 at 9:16 am

    It’s such a coincidence, my oldest son has been making sourdough bread lately. Yours is much prettier than his, but don’t tell him I said that!

    Reply
  16. Laura @ Family Spice says

    February 12, 2015 at 9:24 am

    That is gorgeous! I have yet to make sourdough bread. It is on my bucket list, but I admit I am intimidated. You make it sound so easy, Maureen!

    Reply
  17. Norma Chang says

    February 12, 2015 at 10:11 am

    I know I am supposed to wait until the bread cools before cutting but on more than one occasion I have cut into my loaf of bread as soon as it comes out of the oven especially if it is a new recipe I am trying.

    Reply
  18. Veronica (Roni) says

    February 12, 2015 at 11:05 am

    Lol…it looks sensational! I can smell it from here…jealous much ???? xx

    Reply
    • Veronica (Roni) says

      February 12, 2015 at 11:07 am

      How weird. I didn’t put those question marks there…

      Reply
  19. Nancy | Plus Ate Six says

    February 12, 2015 at 11:29 am

    John and Rich could roll their eyes and compare notes on waiting til the food is photographed before they are allowed within 5 feet of the plate!!!! I winced when I read you smashed your ceramic top – ouch!

    Reply
  20. Kaylene @ The Links Site says

    February 12, 2015 at 11:52 am

    I haven’t tried a sourdough loaf yet, this one is making me want to try! I can relate to cutting the loaf while it is still warm though – it is so hard to resist the fresh bread smell!

    Reply
  21. Sara | Belly Rumbles says

    February 12, 2015 at 12:04 pm

    Men just squoosh bread period! You massive loaf looks fantastic, I can only imagine the beautiful baking smells that filled the house.

    Reply
  22. Laura (Tutti Dolci) says

    February 12, 2015 at 12:53 pm

    I have to make this bread, I love that nice golden top!

    Reply
  23. Ciao Florentina says

    February 12, 2015 at 1:07 pm

    Let me just say I need a bowl of good olive oil and dip baby, dip! I can hear the crackling of the crust from over here in California ! Wow zee !!!

    Reply
  24. hassan says

    February 12, 2015 at 1:08 pm

    woww! what a delicious bread!

    Reply
  25. Kitchen Belleicious says

    February 12, 2015 at 1:13 pm

    i love the shape of the bread. Its rustic and beautiful and I say the same thing all the time about not eating it until I can take a pictureL) Lol!

    Reply
  26. Merryn says

    February 12, 2015 at 2:22 pm

    What a classic looking cob loaf. I can’t blame John for wanting a hot piece, the smell would be so tempting ๐Ÿ™‚

    Reply
  27. Hotly Spiced says

    February 12, 2015 at 4:29 pm

    I think it’s beautiful, Maureen, because it’s homemade and nothing beats homemade bread. Good on you for baking with all that heat you have. And thanks so much for your lovely email – I sent you a text today; not sure if you received it. Very much appreciated xx

    Reply
    • Maureen says

      February 13, 2015 at 7:27 am

      I did but not until late. My phone was in the car and John had the car and when I went to retrieve it, the battery was flat. I’m the WORST with a mobile phone.

      Reply
  28. Lorraine @ Not Quite Nigella says

    February 12, 2015 at 8:26 pm

    It’s a strong person that can wait for bread to cool before cutting it. I know I’ve broken that rule so many, many times! ๐Ÿ˜›

    Reply
  29. gloria says

    February 13, 2015 at 1:31 am

    awww look absolutely beautiful! Love bread Maureen!
    Haha My daughter always want try a bite BEFORE the pics!! OMY!

    Reply
  30. Sarah|Pickled Capers says

    February 13, 2015 at 1:32 am

    What we have here is some high drama; burnt hands, cracked cooktops, diva dough masquerading under the name Esmerelda, and edge of your seat “wait for it” hands off until that beautiful loaf cools. I’ve never tried baking bread in a pot, but I am definitely going to after this post – hopefully in a much more mundane fashion. ๐Ÿ™‚

    Reply
    • Maureen says

      February 13, 2015 at 7:26 am

      That was all in the past. Today’s bread is drama-free. ๐Ÿ™‚ Thanks so much for visiting, Sarah!

      Reply
  31. gloria says

    February 13, 2015 at 1:33 am

    Omy My daugther always want try when I make something BEFORE the pics!!
    I understand John! The bread look georgeous!!

    Reply
  32. Liz says

    February 13, 2015 at 4:40 am

    I always have trouble waiting to slice the bread, too—the aroma is always so enticing! Such a gorgeous loaf, Maureen!!!

    Reply
  33. Choc Chip Uru says

    February 13, 2015 at 8:14 am

    Mmm, there is nothing quite like fresh bread, and your loaf is the way to go – it looks delicious ๐Ÿ˜€

    Cheers
    Choc Chip Uru

    Reply
  34. Pat says

    February 13, 2015 at 9:19 am

    Oh, I just love sourdough bread! Yum….it has been years since I have baked bread like this. ๐Ÿ™‚

    Reply
  35. Sherry from sherryspickings says

    February 13, 2015 at 1:38 pm

    Well that looks pretty fabulous Maureen. Hubby knows to ask first before he eats when we are out in case I want a photo. So funny:)

    Reply
  36. Liren says

    February 13, 2015 at 3:45 pm

    Waiting is overrated – how can anyone resist a fresh warm loaf!?? Esmerelda did well (she has such a perfect name, by the way)!

    Reply
    • Maureen says

      February 13, 2015 at 3:53 pm

      When my kids were young and said, “Mom!!!” all day long I’d change my name to Esmerelda Pissemeyer and they had to use that or I wouldn’t reply. ๐Ÿ™‚

      Reply
  37. InTolerant Chef says

    February 13, 2015 at 5:59 pm

    So jealous! ๐Ÿ™‚ It looks perfect indeed – yummo! X

    Reply
  38. Glenda says

    February 14, 2015 at 12:58 am

    Hi Maureen. This summer I have been making my bread in the Romertopf in a cold oven. It has been working a treat. That may save your ceramic top in future.

    Reply
    • Maureen says

      February 15, 2015 at 12:25 pm

      I still haven’t bought a Romtertopf yet. That’s it, I’m going to do it. Cold oven sounds great. At what point do you take the cover off to brown the loaf?

      Reply
  39. lisaiscooking says

    February 14, 2015 at 1:35 am

    I can almost smell that lovely loaf from here! Nothing beats the aroma of baking bread. I love your name for your starter! I need to name mine.

    Reply
  40. Vicki Bensinger says

    February 14, 2015 at 2:50 am

    One of the best loaves of bread I ever made was in a dutch oven. I couldn’t believe how easy it was and perfect. Who knew? Yours looks perfect as well and I bet your house smelled amazing! Happy Valentine’s Day tomorrow!

    Reply
  41. Jean | DelightfulRepast.com says

    February 14, 2015 at 3:02 am

    Celia, lovely loaf, even after John squished it! I haven’t busted anything yet using the hot pot, but I’m always worried I will. Like the window in the oven or the tile floor.

    Reply
  42. Shashi RunninSrilankan says

    February 14, 2015 at 5:25 am

    Maureen – but there’s nothing like warm bread fresh out of the oven – I probably would have done what John did. My daughter and I used to make bread often when she was younger but a gluten sensitivity in her teen years has put our bread baking on hold – I need to try this with some of those gluten free bread flours around.

    Reply
  43. Shashi RunninSrilankan says

    February 14, 2015 at 5:25 am

    Maureen – but there’s nothing like warm bread fresh out of the oven – I probably would have done what John did. My daughter and I used to make bread often when she was younger but a gluten sensitivity in her teen years has put our bread baking on hold – I need to try this with some of those gluten free bread flours around

    Reply
  44. Pam says

    February 14, 2015 at 7:57 am

    Your bread looks delicious, Maureen! And who in the world could resist digging into it right out of the oven. Slather a little butter over it, heavenly! Can’t imagine waiting until tomorrow. Thanks for the recipe!

    Reply
  45. The Ninja Baker says

    February 14, 2015 at 8:17 am

    You need to wait until the next day to bite into such divine bread? Wow! I’ve really got to learn about this sourdough starter business…And I trust my bread making machine would step in as a nice substitute for Thermomix?

    Reply
    • Maureen says

      February 15, 2015 at 12:19 am

      Yes, you could use that bread machine or a mixer with a dough hook. If you send me an address, I’d be happy to send you some of Esmerelda Pissemeyer. ๐Ÿ™‚ It’s dried and only takes filtered water and bread flour to bring it back to life.

      Reply
  46. minnie@thelady8home says

    February 14, 2015 at 10:07 am

    To me it does look like the prettiest loaf of bread! I agree with you…the knife needs to cut through the bread when it’s filling up the kitchen with its warm-cooked-just-now bread aroma.

    Reply
  47. Eva says

    February 15, 2015 at 7:00 pm

    I can imagine this bread with my coffee morning !!!

    Reply
  48. Raymund says

    February 16, 2015 at 4:34 am

    I always wanted to make my own sour dough but was always intimidated, this looks simple and easy I have to keep this recipe

    Reply
  49. Emma @ Bake Then Eat says

    February 16, 2015 at 5:51 am

    I think this is a pretty loaf, I would be proud of it. Looks so good and very little beats fresh warm bread with butter ๐Ÿ˜€

    Reply
  50. Kate @ Babaganosh.org says

    February 16, 2015 at 9:46 am

    Looks good! I always cut into bread too early. I have no patience!

    Reply
  51. Anna @ shenANNAgans says

    February 17, 2015 at 11:26 am

    I swear I can smell baked bread when I look at your photos…. Ha, is that a sign of a brain tumor?! ๐Ÿ™‚ I much prefer the squished bread picture, means it tastes REALLY good, which means I REALLY, REALLY wanna try baking it myself.

    Reply
  52. Chineka @ Savor The Baking says

    February 18, 2015 at 1:37 pm

    I love how this bread is baked in a pot. It’s so pretty.

    Reply
  53. Tara Noland says

    February 19, 2015 at 1:21 am

    This is a gorgeous loaf of bread. Perfect crust and light delicious interior. I love homemade bread!!

    Reply
  54. jo@jocooks.com says

    April 17, 2015 at 1:17 pm

    I’ve been looking for a sourdough bread recipe, my husband’s been saving/working on this starter for years, and he keeps saying that he just needs to find a good recipe. I think we’ll make this tomorrow, it looks fabulous!

    Reply
  55. Phillius Thomas says

    September 15, 2015 at 4:58 am

    That is cool that you baked it in a pot. That probably let it keep a really nice shape. Not good for sandwiches, but a great soup bowl! ๐Ÿ˜€

    Reply
  56. Benjamin says

    December 6, 2015 at 12:44 am

    I have to make this bread, I love that nice golden top!

    Reply

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