Categories: Bread/Rolls

Ingredients

• 3 C bread flour
• 1 1/4 C water
• 1 t yeast
• 1 1/2 t coarse salt
• 1 1/2 T rosemary
• 1 1/2 T thyme
• 1/4 C olive oil
• Can make kalamata bread with 1/2
• c kalamata olives and using 1 1/2 C water and no oil-no thyme or rosemary

Directions

1. bloom yeast in water 5+ minutes

2. On kitchen aid bowl combine salt and bread flour, using paddle and on low

3. bloom yeast in water 5+ minutes

4. Add yeast/water mixture to flour and mix on low using dough hook about 5 minutes

5. turn out into greased bowl, and knead slightly by hand using flour freely

6. On kitchen aid bowl combine salt and bread flour, using paddle and on low

7. cover with seran and let sit 18-24 hours in maybe oven

8. Heat oven to 475- remove knob on top of handle of dutch oven-use smaller blue dutch oven-and place bottom in oven for 30 minutes=not lid

9. Add yeast/water mixture to flour and mix on low using dough hook about 5 minutes

10. When in oven 30 minutes then:

11. Turn dough onto floured board and flour hands and form dough into that of bottom of dutch oven

12. turn out into greased bowl, and knead slightly by hand using flour freely

13. Bake 450 with lid on for 30 minutes

14. Remove lid and bake 9-15 minutes longer-

15. cover with seran and let sit 18-24 hours in maybe oven

16. Spritz with water 3 times first 7 minutes

17. Heat oven to 475- remove knob on top of handle of dutch oven-use smaller blue dutch oven-and place bottom in oven for 30 minutes=not lid

18. When in oven 30 minutes then:

19. Turn dough onto floured board and flour hands and form dough into that of bottom of dutch oven

20. Bake 450 with lid on for 30 minutes

21. Remove lid and bake 9-15 minutes longer-

22. Spritz with water 3 times first 7 minutes

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