Instructions – 1. Mix & Knead – Activate: Stir the yeast and sugar into the lukewarm water. Let it sit for about 5 mins until it gets nice and foamy. Combine: Mix in the flour and salt. Knead the dough for 5–8 mins until it’s smooth and elastic. Bulk Ferment: Let it rise for 2 hours. To build strength, do a “stretch and fold” at the 30-minute and 60-minute marks.
2. Shape & Prep – Shape: Shape the dough into a tight, smooth round. Coat: Dust the bottom of the loaf heavily with rice flour or cornstarch (this prevents sticking and adds crunch). Topping: Lightly dampen the top with water and sprinkle a generous amount of nigella seeds over it. Second Proof: Cover and let it rest for another 30 mins.
3. The Setup – Preheat: Throw your cast iron Dutch oven into the oven and preheat to 250°C (480°F) for at least 30 mins. Transfer: Move your dough onto a sheet of parchment paper. Trim the edges so it fits the pot, but leave two long “tabs” on the sides to use as handles. The Cut: Make one deep, curved slash right under the seed layer. Pro Tip: Slide a small, tight roll of parchment paper inside the cut. This keeps the “flap” open for a massive crust expansion.
4. Baking – Load it up: Carefully lower the dough into the scorching hot pot using the parchment handles. Steam: If you want extra crust, toss 1-2 ice cubes under the parchment paper (to the side) before closing the lid. Lid On: Bake for 15-20 mins at 250°C. Lid Off: Remove the lid and pull out that little parchment paper roll. Bake for another 20-25 mins uncovered until it’s deep golden brown.
5. Finishing Touches – Glaze: While the bread is still screaming hot, brush it thinly with olive oil. It gives it a gorgeous sheen and softens the seeds slightly. Cooling: Let it cool completely on a wire rack before slicing!
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Ingredients
–
The Dough
–
• 500g Wheat flour (Type 405 / All-purpose)
• 320g Water (Lukewarm, approx. 24–26°C)
• 7g Active dry yeast
• 10g Salt
• 1 pinch Sugar
Extras
–
• Nigella seeds
• Rice flour or cornstarch (for the bottom)
• Olive oil (for the finish)
Instructions
–
1. Mix & Knead
–
Activate: Stir the yeast and sugar into the lukewarm water. Let it sit for about 5 mins until it gets nice and foamy.
Combine: Mix in the flour and salt. Knead the dough for 5–8 mins until it’s smooth and elastic.
Bulk Ferment: Let it rise for 2 hours. To build strength, do a “stretch and fold” at the 30-minute and 60-minute marks.
2. Shape & Prep
–
Shape: Shape the dough into a tight, smooth round.
Coat: Dust the bottom of the loaf heavily with rice flour or cornstarch (this prevents sticking and adds crunch).
Topping: Lightly dampen the top with water and sprinkle a generous amount of nigella seeds over it.
Second Proof: Cover and let it rest for another 30 mins.
3. The Setup
–
Preheat: Throw your cast iron Dutch oven into the oven and preheat to 250°C (480°F) for at least 30 mins.
Transfer: Move your dough onto a sheet of parchment paper. Trim the edges so it fits the pot, but leave two long “tabs” on the sides to use as handles.
The Cut: Make one deep, curved slash right under the seed layer.
Pro Tip: Slide a small, tight roll of parchment paper inside the cut. This keeps the “flap” open for a massive crust expansion.
4. Baking
–
Load it up: Carefully lower the dough into the scorching hot pot using the parchment handles.
Steam: If you want extra crust, toss 1-2 ice cubes under the parchment paper (to the side) before closing the lid.
Lid On: Bake for 15-20 mins at 250°C.
Lid Off: Remove the lid and pull out that little parchment paper roll. Bake for another 20-25 mins uncovered until it’s deep golden brown.
5. Finishing Touches
–
Glaze: While the bread is still screaming hot, brush it thinly with olive oil. It gives it a gorgeous sheen and softens the seeds slightly.
Cooling: Let it cool completely on a wire rack before slicing!