Free shipping for orders of $150 or more
300 g white flour
200 g multigrain flour
10 g fine salt
30 g baker’s yeast, powder
30 cl tepid water
Preheat the cocotte for 10 minutes at 100°C/215°F and then take it out of the oven. Combine both flours, salt, and powdered yeast that was previously diluted in the tepid water. Knead lightly and place the dough in the cocotte. Cover it with a cloth and let it rise for an hour.
Knead the dough again, make a ball, and replace it in the cocotte that has been lightly floured or lined with parchment paper.
Preheat the oven at 230°C/450°F. With a very sharp knife, make a few incisions on the surface of the ball of dough, and bake uncovered for 20 minutes at 230°C/450°F.
Unmold the bread and let it cool completely before slicing it.