Olive and thyme cast iron12/27/2023 Don't cover it or the bread will lose it's crispy crust. Remove the lid and bake for an additional 10 minutes.Cover with the lid and bake for 30 minutes. Sprinkle another Tablespoon of flour inside the bottom of your pot and then set the dough inside.It will still be sticky and that's perfect. Flour your hands as needed, but avoid adding any more flour to the dough. Then working gently, shape the dough into a ball. Make a fist and punch right into the middle of the dough to flatten it. Sprinkle the dough with a tablespoon of flour or so and flour your hands well.When the Tramontina Cast Iron Dutch Oven pot and lid are heated, remove from the oven and set aside.Place your Tramontina Cast Iron Dutch Oven pot and lid into the oven for approximately 20-30 minutes to heat up. Cover with plastic wrap and set aside for at least 18 hours - up to 24 hours - until the dough more than doubles in size.Carefully stir in kalamata olives and herbs.Add the yeast and water to the flour and stir with a spoon until a sticky dough forms and no pockets of raw flour remain. In a large bowl, mix the flour and salt and stir to combine.This easy olive bread has a crunchy crust on the outside, a soft inside, and requires no kneading!ģ cups all purpose flour (I used Caputo but any brand will work.) Baking bread in a cast iron Dutch oven is the best way to get bakery-style, artisan loaves at home.
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