One pot bread

Jacques Pépin one pot bread. From more fast food my way.

2 1/4-2 1/2 c tepid water
1 t yeast
2 t salt
4 c flour (scoop and level ~3 cups / pound)

Mix in non stick 3-4 quart oven proof sauce pan. Cover and let rise 60-90 minutes room temp. Stir to "break" the dough. Cover, and optionally refrigerate overnight (8-16 hours) to develop flavor. Let rise (until double?). Bake in preheated 425 - 450 degree oven 30-40 minutes with the lid off. Allow the pan to cool and the bread to pull away from the sides.

Notes.

There are a lot of variables here. I used 2 1/2 cups of water. My 4 cups weighed a little over 20 oz (585g). I used a bowl for the first rise and spray oiled a stainless steel pan. The first rise was 90 minutes. The second about 45 with no refrigeration. I baked in a toaster oven with convection on at 425 for 30 minutes. A bamboo skewer came out clean. I took the pan out to cool. The bread didn't pull away after several minutes and the bread was still stuck. I ran a knife around the edge and After pressing on the sides the bread came free. The bottom was quite moist. I used the skewer on the bottom and it came back gooey. The hard top crust must have cleaned the skewer the first time. I placed it upside down out of the pan in the toaster oven for 10 more minutes. The interior is still quite moist.

Try scaling by 3/4 for 3 quart sauce pan. Use less water. Weigh flour for 3 cups per pound ratio. Don't use convection. Use regular oven. Use wheat bran with oil spray for easier release.

Follow up post here: one-pot-bread-trial-2.