Great recipe and I made it two ways. In a loaf pan, then to see how this dough freezes I froze/thawed the other half and made the next day.It passed with flying colors, some don't. But I made that loaf artisan style because I love a thicker crust with carunch. Simply gently stretched and cupped in my hands to form it into a ball, proofed, then placed it in a preheated Dutch oven at 500f for 30 min then remove the lid and mist w/water and let it go until I get the color I like. It's a moist dough with oil so no danger of drying it.
I also used olive oil. Not just any olive oil, Frantoia which I buy at Amazon. The last olive you'll ever buy once you taste it. Delicate and nutty, fruity and will pass the sip test for sure. A "peppery finish" is code for poor quality oil that they want to charge an arm and a leg for. It's actually a serious money racket. I buy a litre for $20.00 which is cheaper than anything else on the shelf but it comes in other sizes too.
I will hold onto this recipe for sure. Wonderful crumb and perfect partner for my last batch of apple butter! I'm sending a photo of the round loaf which I cut so you can see how thick and brown the crust is yet the inside is wonderful, light and very moist.
Was this review helpful?
1 user found this review helpful
Great recipe and I made it two ways. In a loaf pan, then to see how this dough freezes I...