Today a large portion of my day was spent making bread. Not one type of bread but two very different kinds. One sweet, one savory, it seemed like the perfect balance. The first was a loaf of Olive and Sea Salt Sourdough. Adapted from a basic bread recipe i make on a (sometimes more than) weekly basis. The recipe is as follows, i'd highly recommend it.
Basic No-Knead Bread
+ 6 cups flour
+ 1/2 tsp. rapid rise yeast
+ 2 tsp. salt
+ 2-3 cups cool water
Mix together dry ingredients throughly. Add water in increments until dough is shaggy and sticky, but will keep its shape somewhat. Cover with cling film and let rise for anywhere between 12-18 hours (easiest if done overnight). Lightly flour and work surface and place dough on it. Fold it over itself two or three times, forming a loose ball. Cover gently with cling film and let rise 15 minutes. Form dough into another ball quickly, but gently and place again on floured work surface. Cover with a cotton dishtowel and let rise for 2 hours. Turn over to 450 degrees and let the 6-8 quart cast iron or enamel pot warm as the oven heats up. Place dough seam side up into the hot pot and shake to evenly distribute dough. Bake with the lid on for 30 minutes, then lid off for 15 until browned. Cool on a rack.
(In order to make this an Olive and Sea Salt loaf fold in diced black olives and sprinkle with flaky sea salt before baking.)
Recipe and pictures for Pulla coming next!