Homemade Rustic Rolls

Rustic Bake-in-a-pot Bread

For one loaf or 8 rolls you will need:

• 3 cups plain (all purpose) flour
• 1 1/2tsp salt
• 1 tsp (one sachet) of active dry yeast
• 1 1/2 cups warm water

In a mixing bowl whisk the flour salt and yeast. pouring the salt and yeast into opposite sides of the bowl so the salt does not denature the yeast immediately. Poour in the warm water and stir with a wooden spoon until it forms a 'shaggy ball'. A little extra flour may be needed to create the shaggy ball. Cover the bowl in cling film to prove for 12-18 hours at room temperature.

Preheat the oven to 220 degrees c. Place a porcelain or cast iron pot with a lid into the oven to heat for 25 minutes. During this time turn the dough onto a heavily floured surface and shape the dough into a ball. Remove the pot and place the dough into the pot...it does not need greasing. Bake for 30 minutes then remove the lid and bake for a further 15 minutes. Make sure you have floured and scored the top surface to allow it to bloom. Remove from the oven and allow to cool. Store in an open paper bag container to maintain the breads crisp crust.

Rolls can also be made by dividing the dough into ramekins before cooking.

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