No-Knead Rustic Olive Bread (Crispy Crust & Soft Interior) скачать в хорошем качестве

No-Knead Rustic Olive Bread (Crispy Crust & Soft Interior)

Ingredients 413 g (3 1/4 cups) all-purpose flour 1 tsp salt 1/2 tsp instant dry yeast 400 ml (1 2/3 cups) warm water 1/2 cup (about 80 g) chopped black or green olives 1 Tbsp olive oil (optional, for added flavor) 1 tsp dried rosemary, oregano or thyme (optional, for a fragrant touch) Method 1. Mix the dough In a large bowl, combine flour, salt, and yeast. Add the warm water and stir until a sticky dough forms. Fold in the chopped olives (and herbs, if using). 2. Cold ferment Cover the bowl with plastic wrap or a lid. Place in the fridge for 12–18 hours to develop flavor and gluten structure. 3. Second rise Remove from the fridge and let the dough rest at room temperature for 2 hours. The dough should be puffy and bubbly. 4. Preheat Dutch oven Place your Dutch oven (with lid) in the oven and preheat to 230°C (450°F) for at least 30 minutes. 5. Shape and bake Carefully transfer the dough onto a well-floured surface, shape it into a round ball, and let it rest on parchment paper for 20–30 minutes while the oven heats. Lift the dough with the parchment and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake another 15–20 minutes until the crust is golden and crisp. 6. Cool before slicing Transfer the bread to a wire rack and let it cool for at least 30–40 minutes before slicing. ✨ Result: A rustic loaf with a crunchy golden crust, chewy soft crumb, and bursts of salty olive flavor.