Pot Bread on the Grill

Here's how:

• 1

  Day 1

  Crumble the yeast into a bowl. Stir it into the olive oil and water at 25 °C. Add the graham flour and most of the special wheat flour.

• 2

  Add salt and knead slowly for 5 minutes, then vigorously for 10 minutes. Double the time if you’re kneading by hand. Transfer to an oiled bowl and cover with plastic wrap. Let rise in the refrigerator for at least 10 hours, preferably overnight. 

• 3

  Day 2

  Take the dough out of the refrigerator. Fold the three “corners” toward the center of the dough and press them together. Let the dough rise for another hour at room temperature.

• 4

  Light the grill. Place a generous amount of briquettes in a circle at the bottom of the grill. Heat the cast-iron pan for about 10 minutes.

• 5

  Make sure the grill is about 250 °C. Pour olive oil into the pot and swirl it around so the sides are coated with oil. Carefully turn the dough into the pot and sprinkle a little flour over it. Put the lid on the pot.

• 6

  Place the pot in the center of the grill over indirect heat and put the lid on. Open the top and bottom vents to allow air to circulate. Cook for 30 minutes.

• 7

  Remove the lid from the pot and bake for another 15–25 minutes, until the bread is nicely browned and sounds hollow when tapped. Let it cool on a wire rack.