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Easy Olive Baguettes 🥖👨🏼🍳
- 450 g all purpose flour - 50 g whole wheat flour - 375 g water - 30 g olive oil - 12 g fresh yeast - 9 g salt - 1 tbsp rosemary, finely chopped - 250 g olives ⠀ ❶ Mix all ingredients for the dough until well combined. Cover and let it rest at room temperature for 15 minutes. Do one set of stretch fold to strengthen the dough and ket it rest for another 15 minutes. ❷ Mix in the olives, then cover and place in the fridge. Let it ferment overnight or up to 36 hours. ❸ Preheat a baking tray (or pizza stone/steel) to 250°C. ❹ Divide the dough into 6 pieces. Gently shape each piece and twist to create some tension. (You can shape them however you like or even just cut the dough into pieces using a dough scraper.) Place on a sheet of baking paper and let them rest for 15 minutes By @herbifoods
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CHEF ED HARRIS
0:22
Dutch Oven Bread in a Le Creuset Dutch Oven
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