Rosemary - Olive no-knead bread

This bread dough is more like a thick sticky cake batter than it is a bread dough. It is looser than most "no-knead" bread doughs and cannot be organized by stretching and folding (it's too soft). The dough was mixed in a Kitchen Aid, has a long cool rise, is stirred down and then rises in the greased and floured baking pan.  This bread was baked in an uncovered 5.5qt LeCrueset round dutch oven.

This bread is very straight forward to make, although baking it enough so that it is baked-through is a bit tricky. Use the thermometer and make sure the internal temperature is at least 185 degrees. 

The use of high gluten flour (14% gluten) creates a dough that is very springy and bubbly. This is the dough that is used in making bagels. 

electric mixer
measuring spoons, cups
kitchen scale (4 oz = 1 scant cup of flour)
dutch oven (oven proof, preferably an enamel cast iron pot) 
flexible plastic scraper (in a pinch you can use a large silicone spatula)
a cast iron frying pan or aluminum pan 
baking stone if you have one 
food thermometer for checking temperature of cooked bread 

20 oz unbleached bread flour 
4 oz high gluten flour ( sources: King Arthur Sir Lancelot , General Mills All Trumps flour) - you're looking for a flour with about 14% gluten
4 oz white whole wheat (or regular whole wheat if you like the more earthy taste)
2-3 Tbsp vegetable oil and additional flour or 3-4 Tbsp cornmeal(to grease and dust the baking pot
2 1/2 tsp kosher salt (you can use and additional 1/4tsp salt if you like bread on the saltier side)
2 1/4 tsp instant yeast (one package)
20 oz warm water 
1- 2 Tbsp fresh rosemary (minced)
3/4 c minced olives (I like Kalamata best, but choose any salty- olive you like) 
4-6 ice cubes (to create steam in your oven)

1. In a large mixing bowl, or bowl of the Kitchen Aid, combine the bread flour and high gluten flour. Pour the yeast along one side of the bowl, cover with a bit of flour. Pour the salt on the other side of the bowl and cover with a bit of flour so that the yeast and salt are not directly touching. 

2. Add the water and start mixing at slow speed. Make sure that all of the flour is hydrated and mixing, stop the mixer and use a silicone spatula to bring up the flour on the bottom of the bowl if necessary. Continue to mix for 3-4 minutes. 

3. Slowly add the whole wheat flour. Continue mixing, add the rosemary and olives. 
The mixture will look thick, sticky and glutenous. 

4. Spray the top of the dough with oil-spray and cover the bowl with plastic wrap. Place in the fridge and allow to rest for 12-16 hours. The dough will rise and have large bubbles just under the surface. 

5. Prepare the baking pot by liberally greasing the pot and dusting with flour or cornmeal. 
6. Stir down the bread dough by turning a few times with a flexible scraper and "pour" the dough into the prepared pot. 

7. Set up the oven by placing the cast iron pan or brownie size baking pan on the floor of the oven and a baking stone (if you have one) on a rack, which has been set in the upper third of the oven. 

Place the dough a draft free area and let rise for between 1 and 1.5 hours. The dough will rise and look bubbly. Pre-heat the oven to 450 degrees when the dough begins to bubble (after 30-40 minutes of the rest period).

8. Before slipping the pot of dough into the oven, spray lightly with water (use a plant mister or food mister). 
9. Open the oven , drop 4-6 ice cubes into the hot pan on the oven floor and slip the pot of dough onto the baking stone or oven rack. Be careful of the steam that will rise from the hot pan and rapidly melting ice cubes.  Bake 15 minutes.

10. Without opening the oven, lower the thermostat to 400 degrees and bake for 40- 45 minutes. Check the bread. It will look crusty and golden brown.  Because the dough is dense and this is a large bread, I also check the internal temperature, which should read 185-190 degrees. If the internal temperature is too low, slide the bread back into the oven and bake for 5 more minutes.  You can continue to bake and check temperature in 5 minute intervals, the internal temperature is the fail-safe way to check that the bread is baked through.  This bread, unlike many others, should be thoroughly baked through or the crumb will be gummy.

11. Cool the bread for 15- 20 minutes before attempting to remove from the pot.  Slide the flexible scraper around the sides of the pot, you may hear the air vacuum "break."  Turn the bread out onto a cooling rack or slated board. Cool completely before serving (the inside will be gummy if it's served warm from the oven) or wrap and freeze for serving at another time. 

To re-crisp the bread, warm in a moderate oven for 5-10 minutes. 
The left over bread makes wonderful croutons. 

Other savory breads on this blog include: Onion Rolls (pocket style) , Rye-Onion Rolls  and Onion Flat Bread


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