Ingredients for 1 slow rise loaf of bread

625 g flour (10 dl)
500 ml water
2 tsp salt
Yeast (about the size of a pea)
15 sun-dried tomatoes (chopped)


Slow rise bread.

Dissolve the yeast in 35 degree warm water. Mix flour, salt and chopped sun-dried tomatoes in the water and stir together.

Allow it to rise for 12 hours at room temperature or in the refrigerator. When the dough has finished rising, it is light, airy and full of large bubbles. The dough can tolerate an even longer rising time.

Turn the dough out on to a floured board. Fold it 3 times. First one way and then the other.

Place it in a greased dish or a flour-covered tea towel and fold the tea towel over it. Leave the dough to rise another two hours.

Bake the bread in a Cocotte in your Forno oven. The lid of the cocotte keeps the steam from the dough in, so it takes longer for the crust to settle and become hard. This makes the bread rise more inside the cocotte.

Heat the Forno up to approx. 250 degrees. Preheat the Cocotte in the Forno.

When the dough has finished rising, turn it over in the warm pan. The dough must only take up half the space in the pan. Place the Cocotte in the Forno with the lid on. Make sure that the oven is hot enough.

Bake the bread for 30 minutes at approx. 250 degrees with the lid on

After 30 minutes let it bake for 15 minutes at approx. 230 degrees without the lid.

Allow the bread to cool for at least 20 minutes before serving.