This was the best artisan olive bread 🙏 I have been baking this bread for the past 3 days in the road My whole family love it Thank you for sharing I will love to see if you have a pizza dough recipe like your lovely bread 🙏
I am so happy to hear that! As of now, I have filmed my Chicago Style Deep Dish Pizza with a Mozzarella Crust, which is fantastic! Be sure to check it out. I bake it in a cast iron skillet in the oven. You can then finish it off on a stovetop for a couple of minutes to help crisp up the bottom of the crust a bit too! You can find that video under the video tab of my channel. I hope to feature a traditional pizza dough soon, so be sure to stay tuned! 🥰
Thank you for the quick reply Yes I did watch the style deep pizza I prefer a very simple pizza dough with topping as long as the crust rise and stay crispy like your bread Thanks again
This looks amazing! My Mom will love it. I have the Asiago bread rising right now & can’t wait to try it! Could you please tell me how you measure your flour, do you spoon it into the cup or scoop it in? I normally use grams because the amount of flour in a cup varies a lot depending on how a person measures their flour. The standard gram amount for a cup of flour is 125g but, I’ve seen people scoop from the bag & when you do that, it could weigh as much as 200 -225 grams so, knowing how a person measured is really important in bread making! Thank you for these lovely, & well explained videos!!❤❤❤
@@beverlypeterson291 I use a fork to loosen the flour in the bag so that it isn’t too compact, and then I scoop it out using a dry measuring cup. I hope this helps, and I hope that you and your mom absolutely love the breads!
Nothing makes me happier! Thank you for your sweet words! 🥰 I know you’re going to love it! If you’re on Facebook or Instagram, be sure to message me a picture once you’ve made it so I can see your results! 💖
@@SallyThatGirlintheKitchen I made the dough yesterday and after a few hours I put it in the refrigerator and I just took it out this morning. Do I need to get it to room temperature before I try to form it into a highball and before it goes in the oven?
I would definitely let it come to room temperature for a couple of hours. I’ve actually never made this particular loaf with a cold overnight slow rise, but I do use a cold overnight slow rise for some of my other breads, like challah. I usually let that come to room temperature before shaping and baking, so I’d probably do that here too! Good luck and keep me posted!
Currently eating rn, I eat this everyday for breakfast, an entire loaf, with bertolli olive spread, used to like sourdough, this is wayy better £2 a loaf at co-op, bodybuilding meal.
I love this bread. Have made in the past so delicious. The only thing we do different is that we put the Kalamata olives in a processor to chop them up, so you get olives in every bite. This time I put the dough on the parchment paper, it was very sticky and would not stand up. So I did it in a bread loaf pan instead of the Dutch oven. Do you know why it would not stand up higher?
Did you fold the dough onto itself using what is commonly known as the letter fold? If you did, and your loaf was still not maintaining its structure, my best guess is that your dough’s hydration was too high. You likely went too light-handed on the flour or too heavy-handed on the water.
Hello, I was just on Amazon trying to find your Danish Dough Whisk but they ran the gamut from lots of complaints, etc. What brand are you using? It looks sturdy. Thank you.
I actually have it listed in my Amazon store. If you send me a message through either my Instagram or Facebook page, I can send you the link to the store if you’d like.
Hi, thank you for this recipe, I am really struggling with the amount of water that this recipe calls for, I do everything in grams, so when I convert your 3 cups of flour that comes out to 375 g, and one and a half cups of water is 350 g, that’s a 90% hydration. I can’t do anything with this dough it is so wet.
I’m in the US, and we work with cups here, so I can’t really help you with conversions into grams. I would turn to Google for that, if you haven’t already. It is a wet, shaggy dough. Once it’s had enough time to rise, you turn the dough out of the bowl onto a floured piece of parchment, and using floured hands, fold it onto itself, in an letter fold. Trust me when I tell you, it will be magical.
Hi, I’m in South Carolina. Also, I just started baking this year. I am a retired, machinist, and every recipe I have ever worked with was in grams so when I converted your recipe into grams, I came out with a 90% hydration, I just took the bread out of the oven an hour ago we cut it. My wife is absolutely in love with it. She’s the one that found the recipe. It is delicious. It’s a little wet. I baked it for 45 minutes at 450°f, 30 minutes covered and 15 minutes uncovered, and it’s got a great crust but when I cut it after an hour of cooling it’s a little moist on the inside I will work on the flour ratio, but it is absolutely delicious. Thank you so much.
As I mention in the video, I let it sit on my kitchen counter overnight, so anywhere between 8 to 12 hours. My kitchen is quite cool though, so make sure it’s not left out in a very hot environment. Also, be sure to cover it well and choose a draft-free spot.
love this recipe and your presentation I bake a lot of bread but usually use all whole wheat bread flour do you think the whole wheat flour ould ork in this no knead recipe thank you
My guess is that it would work just fine, but your bread will be more dense. I often combine whole wheat flour and bread flour and I get great results that way.
