Staub La Cocotte Round 40509-476 Pico Cocotte Round Black 5.5 inches (14 cm) Small, Both Handed Casting, Enameled Pot, Induction Compatible, Japanese Authentic Product

From the manufacturer THE ULTIMATE SLOW COOKER Made in France, STAUB enameled cast iron cocottes are perfect for braising and browning meats, cooking fish, and preparing soups and stews. ELEGANT ENAMEL FINISH Each piece transitions beautifully from the kitchen to the table. STAUB enameled cast iron is available in a wide range of colors and sizes. EXCEPTIONAL BROWNING Textured black matte enamel interior requires no seasoning and ensures exceptional browning, and heat retention and distribution. STOVETOP AND OVEN SAFE Smooth enamel bottom encourages even cooking on all stovetops, including induction.

Oven safe up to 500°F. SELF-BASTING LID Heavy weight, tight-fitting lid retains moisture, spikes on the lid create a rain-forest effect evenly returning juices back onto food. EASY CLEAN-UP Dishwasher safe, hand washing recommended. No seasoning required.
NO-KNEAD CAST-IRON BREAD RECIPE Directions: In a large bowl, combine the flour, salt, and yeast. Pour in the lukewarm water and, using a wooden spoon, stir the mixture until it comes together into a sticky dough. If it isnt sticky, add more water, a couple tablespoons at a time, to get there. Cover with a clean kitchen towel and keep in a draft-free place for 18 to 24 hours. Lightly flour a work surface. Gently remove the dough from the bowl. Form the dough into a ball, gently tucking the sides of the dough under. Place the dough onto a large piece of parchment paper. Cover with a clean kitchen towel and let the dough rise for 1 to 2 hours, until doubled in size. Preheat the oven to 475°F. Place a medium cast-iron cocotte into the oven while it preheats. Carefully remove it from the oven when hot. Using the parchment paper sides as handles, gently lower the dough into the cocotte. Cover the cocotte, place it into the oven, and bake for 30 minutes. Remove the lid and continue baking for another 20 to 30 minutes, until the bread is golden brown in color.

Remove the bread from the cocotte and allow to cool for 1 hour before slicing and serving.
Ingredients: 3 cups bread flour, plus more for the work surface 2 teaspoons salt 14 teaspoon active dry yeast 1 13 cups lukewarm water, plus more as needed