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Artisan bread recipes dutch oven full#

No-knead breads rely on fermenting to help leaven the dough, so you’ll use less yeast in this recipe…just 1/4 teaspoon per loaf to get the fermentation started! The long fermentation of 12 to 18 hours develops a superior flavor and texture in the bread. The result is a delicious, rustic round bread with a fluffy and moist interior, surrounded by a dense and chewy crust. The best things about no knead breads is it is less work, only requires a very small amount of yeast, and then relies on fermenting time to develop the gluten strands that give the bread its texture. The recipe is simple, but the trick is to use a long fermentation to develop flavor and texture, and to bake in a preheated Dutch oven to mimic commercial bread ovens.

It is popular for a reason… It’s simple and comes out great every time even for those who don’t bake bread regularly. Just about every food blogger has a version of this bread recipe on their website. In the article, Mark Bittman introduced us to Jim Lahey of Sullivan Street Bakery, and his clever way to produce a rustic artisan bread that works for the home baker. Once baked, lift the loaf from the dutch oven by the parchment paper and let cool on rack for 10-15 minutes before slicing.We rely on homemade bread often, and this no knead bread recipe has been a favorite since in was published in the NY Times back in 2006.This gives your olive bread that nice crispy crust. Bake the bread for about 35 minutes, then remove lid and let it bake the final 15-20 minutes uncovered.I personally find the parchment paper method easier. Option to not use parchment paper and simply coat a light layer of olive oil onto dutch oven prior to heating.Gently lower dough into dutch oven still on the parchment paper and place lid on top.Use oven mitts to remove preheated dutch oven.By preheating the dutch oven before baking the bread, it helps to replicate the heat of stone hearth bread ovens.Lightly cover dough with flour and cover with a tea towel.Cover a flat baking sheet with parchment paper and transfer dough using a bench scraper onto parchment paper.Shape into a round loaf, seam side down.Place your chopped olives and herbs onto dough and began folding the dough inwards to work in the ingredients. Gently press dough into a rectangular shape.You may still have dough stick to your fingers, just have fun! Generously flour your hands before working with the dough to prevent sticking.You should see a web like structure to the dough.

Artisan bread recipes dutch oven full#

The dough should have doubled in size, be very sticky and full of air bubbles.

Cover with plastic wrap and let rest for 14-18 hrs.

Mix the warm water (110 F), flour, salt, and yeast together with a wooden spoon in a large bowl.

This form of bread dough us usually very wet and has a low yeast content. The fermentation creates lot of air bubbles which aids in the bread rising while baking. Most yeast bread takes a bit of work to activate gluten whether your using a mixer with dough hook or that good ole arm workout.īut No-knead bread creates gluten by allowing the dough to ferment for a long time, usually 12-14 hrs. The recipe bakes well in all three sizes, just the larger the oven the flatter the bread. This recipe works great in a 3.5 quart, 5.5 quart, and 6 quart dutch oven. I have both a ceramic and a cast iron dutch oven, wither will work for this olive bread. Maybe a book on traveling to Greece 🙂 What is a Dutch Oven?Ī dutch oven is a large heavy pot with a lid that traps in steam around this wet dough allowing for a better rise and expansion of the loaf. Then, I highly suggest pairing with a delicious wine and a good book. Bake in a dutch oven for a soft texture and crispy crust. Shape into a loaf and let rest for another hour or so.

Next day, mix in your olives, herbs and cheese if your mediterranean recipe loving heart desires. So, mix the dough, cover it and set aside early afternoon to be able to bake the next morning.

The dough requires a 14-18 hr rest period to activate gas bubbles created by the yeast through fermentation. You will need to start your recipe the day before you plan to bake it. This is one of those minimal hands on breads that anyone can make. Maybe its the mixture of flavors that I enjoy, because olives on pizza works too. I know, I’m a big contradiction wrapped in an apron sometimes. The funny thing is that I don’t even like to eat olives plain. In the meantime I will just enjoy this olive bread recipe and play with my dutch oven. I would be a complete ‘bread-aholic’ and visit every artisan I could find, learning knew ways to play with dough. Man how I would love to live in Greece for a few months. Homemade Olive Bread is as close to the Mediterranean Sea that I’ve been, except for that one fabulous trip to Italy.