More Recipes for your Le Creuset Mini Cocottes

Instructions Sprinkle the yeast on top of water in the bowl of a stand mixer and stir gently until dissolved. Allow to proof until creamy and aromatic to ensure yeast is alive, about 5 minutes.Add oil, 1/2 of each flour and salt. Mix on medium low speed with a dough hook until incorporated, scraping down sides as necessary.Add the remaining flour, and knead on low speed until the dough is smooth and elastic, about 5 minutes. The dough will be very sticky.Place dough in an oiled bowl and cover the bowl with plastic wrap.Let dough rise at room temperature until doubled, about an hour. Dough can also be proofed in the refrigerator overnight.Preheat the oven to 400º degrees.Grease 6 cocottes with olive oil. With your oiled hands, gently punch down the dough to deflate turn out onto work surface and divide into 6 portions.Gentle shape the dough portions into balls and place into the cocottes.Allow to proof for 10-15 minutes at room temperature.Brush tops with olive oil and sprinkle with sea salt.Bake until light golden brown, about 25-30 minutes.