Give your customers the perfect baked goods for Father’s Day… This Potbrood recipe is the perfect South African classic to celebrate.
Prep Time: 40 minutes
Cook time: 1 hour
Proofing: 2 hours
Yield: 12 loaves
EQUIPMENT:
- 4L cast-iron pot/flat-bottomed cast-iron pot
- Stand Mixer
- Dough Hook
INGREDIENTS:
- 9 kilograms Millstone White Bread Wheat Flour
- 90 grams table salt
- 6,4 kilograms lukewarm water
- 180 grams yeast
- 360 grams sugar
- 360 grams vegetable oil olive or sunflower
- 24-36 tablespoons vegetable oil for lining the bowls and pots
METHOD:
Prepare the Starter (approximately 6 hours rise time):
- In a large mixing bowl or bowl of a stand mixer combine the flour and salt. Mix the salt through the flour.
- Combine the lukewarm water, sugar and yeast in a small bowl or jug. Once the yeast has started to bubble and foam, add the water, yeast and sugar mixture to the flour.
- Toss the oil into the mixture and knead on a low speed for 8 to 10 minutes. To test if the dough has been kneaded enough, take a small portion of the dough and stretch it between your hands. If the dough stretches into a thin transparent dough without easily tearing it is ready. If the dough tears easily, knead for another minute or two before testing again.
- Place about a tablespoon of vegetable oil into a large bowl. Toss the dough in and rotate to cover the dough with oil. Cover with a clean towel and allow to rise for 30 to 90 minutes, until it has doubled in size.
- While the dough is proofing, line 12 cast-iron pots or Dutch ovens with baking paper that comes all the way up the sides. If using flat-bottomed cast-iron pots, coat the inside of the lid with oil too. This bread will rise and touch the lid.
- Place the dough on a clean surface (lightly floured if required) knock the air bubbles out and separate into 12 dough balls.
- Fold the outer edges of each dough ball into the centre. Flip each dough ball over and using your cupped hands pull the dough towards yourself on the counter. Then spin the dough ball a few times until the top of the dough has become nice and taut.
- Place each dough ball seam side down into the pot, cover with a tea towel and allow to rise again. The dough is ready when you poke it with a lightly oiled or wet finger and the indentation pops back about halfway.
- Preheat the oven to 220°C.
- Score each bread with an inch deep cut. Then wet your fingers and splash the top of the bread a few times.
- Cover all the breads with post lids and bake for 25 minutes. Remove the breads and bake for a further 20 minutes. The bread is done when the internal temperature reaches 90°C or when the bread sounds hollow when you tap the bottom of the loaf.
- Remove from the pots and allow to cool slightly before displaying!
Recipe sourced from https://saltyginger.com/potbrood/