Ψωµί στη γάστρα σε 10'

1 kg

whole wheat flour

cubes fresh yeast, 25 g each (or 2 packets dry yeast (16g))

2 tbsp

salt, leveled

1 tbsp

sugar (or thyme honey)

640 gr

lukewarm water

50 gr

olive oil

2 tbsp

sesame seeds

1 tbsp

anise, heaping

tears of mastic, pounded

Equipment

If you don’t have a Dutch oven, you can still make this with two pans, one smaller and one larger, with the larger acting as a lid.
Knead in a deep pan or wide bowl. Place a folded towel under one side of the bowl so it tilts.
On the lower side, crumble the yeast into small pieces. Add the sugar or honey, the anise, and the water on the same side.
On the raised side, add all the flour and the salt.
With your fingers, stir the yeast and sugar into the water in circular motions.
Gradually begin pulling in the flour, little by little, until the dough begins to come together.
If using dry yeast, mix it with the flour instead, and stir the salt into the water. The water must be lukewarm, not hot.
Pour the olive oil into a shallow plate. Dip your hands into the oil, fists closed, and knead the dough.
Turn the dough over and continue kneading with your oiled fists until all the oil is absorbed.
Shape the dough into a loaf, place it in a lightly oiled Dutch oven, and cover with the lid.
Set it on the lowest rack of the oven, top and bottom heat, at 50°C (120°F), and leave for exactly 1 hour. Raise the heat to 250°C (480°F), keeping the lid on, and bake for 50 minutes more.
For the last 10 minutes you may remove the lid or even transfer the bread to the oven rack so the crust browns and crisps all around.
Once golden and puffed, remove from the Dutch oven and place on a rack or a clean towel so it stays crisp to the last bite.

You may also knead the dough in a mixer with the dough hook.
Be careful with the water temperature, which must not exceed 40°C, or the yeast will die and the dough will never rise.
You can experiment with flours according to your taste. Try 60% wheat and 40% whole wheat, or 60% wheat with 30% cornmeal and 10% carob flour. Another variation is to use three different flours: 700g yellow bread flour, 200g whole wheat flour, and 100g all-purpose flour.
If you don’t have a Dutch oven, use a deep round pan, 32 cm (12.5 inches) in diameter and 6 cm (2 inches) high, and cover with an oven-safe lid or a larger pan inverted over it. The temperatures given are for top and bottom heat, with the bread placed on the lowest oven rack. For the first hour the dough is proofing, rising and developing flavor. The actual baking begins once you raise the temperature. Finally, do not open the oven door during proofing or baking.