Pain Cocotte

	Ingredients: 36 cl & rsquo; water or 360g of & rsquo; water 2 teaspoons of salt 2 teaspoons of sugar 2 tablespoon of sunflower oil 600g de farine T65 bio 15g the leaven bio ou 1 packet of yeast pan with lid ovenproof Place all ingredients in order in bread machine. program leavened.
	Once the program is finished dough.
	Take the dough out of the map, flatten slightly with hands
	Fold the dough in half.
	Flatten again
	Fold the dough in half.
	Shape the bread to the size of your mold
	Place the bread in the casserole dish, put the lid, bake at 35 ° and up to 30 minutes
	Once lifted.
	cut the bread with a cutter or incisor With a spray of water to wet the bread, put a little flour Put the lid on your casserole.
	Bake at 200 ° or 210 about 30 40min depending on your oven, bread should be golden
	Once cooked, put on a wire rack to cool it down. Cut a slice once completely cooled .
	The crumb is perfect, crispy crust… true happiness….

Pannetone