A few days ago, I shared my recipe for overnight pot bread (see here). But I know that not everyone has the time or patience to wait for the dough to slowly ferment. That’s why I felt it was worth the effort to create and film another version. One that can be baked the very same day.
These days, short videos often make recipes feel more approachable. Written instructions alone can sometimes intimidate those who are just starting out in the kitchen. Another reason I wanted to share this version is my own insatiable belief that we should all strive toward self‑sufficiency. Baking bread at home is one of the simplest, most rewarding steps in that direction.
This same‑day bread is fluffy, with an artisan texture and structure that feels like it came straight from a bakery. It’s proof that you don’t need complicated techniques or endless waiting to enjoy something wholesome and beautiful. My hope is that you’ll take the time to try it; not just to fill your stomach, but to experience the joy of creating something with your own hands.
Same Day Pot Bread aka Isonka Sombhako or Braaibak
Equipment
- Enamel Roaster 26cm https://shop.andiswaskitchen.com/product/roaster/
- Large mixing bowl
- Digital Scale
- Enamel Colander or Banneton 24cm https://shop.andiswaskitchen.com/product/colander/
Ingredients
- 560 g Bread Flour See note 2
- 460 g Still Water boiled and cooled water will work too
- 10 g Salt Sea Salt or Dessert Salt
- 1 Tablespoon Sugar
- 6 g Yeast
- 30 g Olive Oil Extra Virgin
Instructions
- In a mixing bowl, add the flour, sugar, and yeast, then whisk to combine.
- Add the salt and mix well.
- Add oil and water, use dough hook or wooden spoon or a fork to roughly mix.
- Mix until everything is fully incorporated and no dry ingredients remain visible. Cover the bowl with cling wrap.
- Let the dough rest for 30 minutes.
- With oiled hands stretch and fold four to six times.
- Let the dough rest for 30 minutes.
- With oiled hands stretch and fold four times.
- Leave to rise for 3 hours.
Proofing
- On a floured work surface, transfer the dough, then stretch and fold it to form a ball.
- Transfer the dough (seam-side up)into a floured banneton or an enamel colander lined with a floured kitchen towel, then cover.
- Let the dough rise for 1 hour on the kitchen counter.
- Transfer the dough into the fridge and let it rest for another 1 hour.
Baking
- Preheat the oven to 230℃ (see note 1). Place the enamel roaster inside and allow it to preheat for 30 minutes.
- Remove the dough from the fridge and turn it upside down onto a sheet of baking paper (also known as parchment paper).
- Place the dough in the preheated enamel roaster and score the top with a blade or knife.
- Bake for 40 minutes with the lid on.
- Remove the lid, reduce the oven temperature to 200℃, and bake for 10 more minutes.
- Wait for the bread to cool for 30 minutes before cutting. It’s not an easy task, I know; but try!
Video
Notes
- For the oven: it’s essential to understand how your oven regulates temperature, as this can vary from one oven to another. Understanding this will help you avoid disappointing results.
- Depending on your region, the type of flour you use, and the weather conditions, your dough may require more or less water.
