Chleb pszenny z garnka żaroodpornego — chrupiący, świeży i nie kruszy się!

Wheat bread from an oven-safe pot—a crispy crust, moist, and springy crumb that doesn't crumble when sliced! 🍞 The slices hold their shape, the bread stays fresh for days, and doesn't dry out like store-bought bread. The oven-safe pot creates the perfect baking environment—steam stays inside, and the crust comes out just like it came straight from the bakery! The perfect yeast bread for everyone—even if you've never baked bread before. 🧾 RECIPE 1 — With avocado oil (softer, stays fresh longer) Wheat flour type 720 — 1 kg Warm water — 700 ml Dry yeast — 7 g Salt — 23-25 ​​g Avocado oil — 20 g 🧾 RECIPE 2 — Without oil (simpler, more rustic) Wheat flour type 720 — 1 kg Warm water — 715-720 ml Dry yeast — 7 g Salt — 23-25 ​​g 👩‍🍳 METHOD (for both versions) Pour the flour, salt, and dry yeast into the bowl of a stand mixer. Add warm water and start kneading. Add the oil and knead until the dough is smooth and elastic. Cover the bowl and set aside for 1 hour. Proving Gently shape the loaf—stretch the dough. Transfer to an ovenproof pot with a lid. Place in a cold oven. Set to 200°C (400°F) fan-forced. Bake for 1 hour from the moment the temperature is reached. (Optional: the last 10–15 minutes without the lid = an even crispier crust!) 💡 What does oil do for bread? Oil performs several important functions in bread: Softness of the crumb—the bread is more delicate and less crumbly. Freshness—the fat slows drying, and the bread retains moisture longer. Dough elasticity—it's easier to shape and stretch. Flavor—avocado oil has a neutral, delicate flavor that doesn't overpower. Without oil, the bread comes out more rustic—denser, with a crispier crust. Also delicious—just a different character! 😊 Avocado oil substitutes (in the same amount—20g): olive oil, melted coconut oil, 25g butter ⚠️ Are you using fresh yeast? Fresh yeast needs to be stirred first—otherwise, it might not work! Crumb 20-25g of fresh yeast into a bowl (instead of 7g of dry yeast). Add 3-4 tablespoons of warm water from the total recipe amount. (optional: add a pinch of sugar—it will speed up activation and create a more pronounced foam.) Mix and wait 10-15 minutes until the yeast is foamy. Only then add it to the flour and the remaining ingredients. ⚠️ The yeast water must be warm, not hot—hot water will kill the yeast! I hope this bread becomes a permanent fixture in your kitchens! 🍞❤️ Let me know in the comments — do you prefer the version with or without oil?