This loaf has got it going on. It boasts a crunchy crust with a soft and fluffy inside delicately perfumed by olives and rosemary. NOM NOM NOM!
You've probably heard about the famous "No Knead" recipe from Jim Lahey (see NY Times article). The recipe yields delicious homemade artisan bread with little effort. The magic of yeast and time (18+ hours to rise) is enough to convert any novice into a professional baker. My first attempt at homemade bread was pretty good - I followed a simple version of the no knead recipe from the Italian Dish blog. I had success and a delicious plain white loaf.
I was hooked, but if you know me, I am always trying to incorporate whole grains into my baking. Next, I tried a recipe for a 100% whole wheat loaf. This recipe involved a crazy flour called "vital wheat gluten" to boost the gluten chains (erm..?)This effort was a DISASTER.
I consulted a foodie friend, Odile of Fruippé. Her blog is a dazzling array of sweats and savory recipes that will leave you amazed and hungry. Odile, with her infinite baking wisdom, pointed me towards this recipe. I adapted her adaptation and I think you should adapt mine and keep the party going.
Olive rosemary artisan loaf
Adapted from Nourish Network’s Kneadless Olive Rosemary Bread
Ingredients
2 cups unbleached, organic bread flour
1.5 cups organic white whole wheat flour (King Arthur)
1 tsp sea salt
1 cup coarsely chopped Kalamata olives (Greek)
4 sprigs coarsely chopped fresh rosemary
16 warm ounces water
1/2 teaspoon active dry yeast
Preparation
Mix all the dry ingredients in a large bowl (flours, salt, yeast) as well as the rosemary and olives. Pour in the water and mix until it all comes together. Make sure all the flour is incorporated, but try not to over handle the dough (remember, it's kneadless!)
Cover the bowl partially and let it sit for 20 minutes on the counter- I used a lid that has a small air hole. This allows your dough to give off gases. Odile plastic wrapped her bowl, and opened it after 30 minutes, then closed it.
Place your bowl of dough in the fridge and forget about it for at least 18 hours. I read that your dough can sit in the fridge for up to 14 days! In fact, the longer the yeast has to act, the tastier your bread will be.
18 hours later, you should have a bubbly bowl of sticky dough ready to be baked. Dump your dough onto a floured cutting board and fold it over itself twice so you create surface tension on the top and a seam on the bottom. Watch this video from the Italian dish for pointers.
Once shaped, place your bowl upside down over the dough and let it sit for 15 minutes.
After 15 mins, dust a small kitchen towel with flour (necessary) and polenta (optional). Place the dough on the towel and fold the towel over it to cover. Place this package of joy into a plastic grocery bag and tie it up. Let it sit for an hour (the final rise!!)
About 15 minutes before you plan to bake, preheat your oven to 500 degrees and put your dutch oven w/lid on into the oven. The dutch oven creates a humid environment for the bread and also gives it an even crunchy crust.
Plop your bread into the hot dutch oven, and be sure to cut a few slits in the surface. This will not only make your bread pretty, but also helps when the bread rises. Pop the lid on and bake for 30 minutes at 425. After 30 minutes, take the lid off and bake for another 30 minutes.
Tadaaaa - fresh bread! Cool your bread on a wire rack and try to wait for a few minutes before tearing into it. I've already devoured 1/4 of my huge loaf... carb overload and I love it.
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