The Bread is in the Baking

Rikki Wynn - Baker and actor, currently living in Portland, OR.

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One of my friends makes amazingly delicious rustic whole wheat bread and I got jealous.
How was he doing it? My bread always comes out great, but I was not getting the same crust he was. What was his secret?
Well, it turns out his secret was a dutch oven he’d found at a goodwill. He also has the attention span for sourdough starters and he has a really good one going.
By baking in a dutch oven, your bread stays at a more constant temperature and steam can’t escape as easily, so you get a nice thick crust.
While I wait to get my hands on some of his sourdough starter, I got a beautiful Lodge dutch oven. From my understanding, they work just as good as the Le Creuset dutch ovens, without costing a fortune. Also, it’s red. So it matches my mixer. Did I ever mention how much I love the color red?
Anyway, my beautiful dutch oven came in the mail today and it’s my weekend, so some bread had to be made.
This recipe is a development of recipe research around the web, I didn’t follow any particular recipes specifically, so it’s all mine.
Whole Wheat, Walnut, Olive and Rosemary Loaf
2 1/4 cups Bread Flour
3/4 cup Whole Wheat Flour
2 tsp Salt
1/2 tsp yeast
3 tsp roughly chopped fresh rosemary
1/2 cup roughly chopped calamata olives
1/2 cup roughly chopped walnuts
1-1 1/2 cups luke warm water
1 tsp olive oil
In a large bowl, mix all the dry ingredients together and slowly add the water while mixing the dough together with a wooden spoon until the dough begins to come together. When your dough comes together into a shaggy ball, knead the dough to bring everything together. If the dough is too wet, add more flour. Too dry? slowly add more water.
Oil a large oven safe bowl with some olive oil and toss the dough in the oil. Cover the bowl tightly with plastic wrap and place in a warmed oven for 3 hours (or more) and the dough has doubled in size.
Turn the oven on to 450°F and place the dutch oven in the center of the oven with a little bit of water in it (let the steam begin).
Lightly flour the table top and turn your dough out carefully onto the table. punch down your dough and form it into a nice loaf. Cover the loaf with plastic wrap and let sit for another 30 minutes. At this point you can also sprinkle the dough with seeds and things to make it look all rustic and pretty.
Carefully take the lid off the dutch oven and place the loaf of bread in the dutch oven. Spray the lid and inside of the dutch oven with water and quickly place the lid back and close the oven. Bake for 30 minutes, no peeking!
Take the lid off the dutch oven and bake the bread for another 15 minutes or until golden brown and the bread sounds hollow when the bottom the bread is tapped.
Let cool for at least 20 minutes.
Or don’t, it’s your bread.
Total Time: About 4 1/2 hours View Larger

One of my friends makes amazingly delicious rustic whole wheat bread and I got jealous.

How was he doing it? My bread always comes out great, but I was not getting the same crust he was. What was his secret?

Well, it turns out his secret was a dutch oven he’d found at a goodwill. He also has the attention span for sourdough starters and he has a really good one going.

By baking in a dutch oven, your bread stays at a more constant temperature and steam can’t escape as easily, so you get a nice thick crust.

While I wait to get my hands on some of his sourdough starter, I got a beautiful Lodge dutch oven. From my understanding, they work just as good as the Le Creuset dutch ovens, without costing a fortune. Also, it’s red. So it matches my mixer. Did I ever mention how much I love the color red?

Anyway, my beautiful dutch oven came in the mail today and it’s my weekend, so some bread had to be made.

This recipe is a development of recipe research around the web, I didn’t follow any particular recipes specifically, so it’s all mine.

Whole Wheat, Walnut, Olive and Rosemary Loaf

2 1/4 cups Bread Flour

3/4 cup Whole Wheat Flour

2 tsp Salt

1/2 tsp yeast

3 tsp roughly chopped fresh rosemary

1/2 cup roughly chopped calamata olives

1/2 cup roughly chopped walnuts

1-1 1/2 cups luke warm water

1 tsp olive oil

In a large bowl, mix all the dry ingredients together and slowly add the water while mixing the dough together with a wooden spoon until the dough begins to come together. When your dough comes together into a shaggy ball, knead the dough to bring everything together. If the dough is too wet, add more flour. Too dry? slowly add more water.

Oil a large oven safe bowl with some olive oil and toss the dough in the oil. Cover the bowl tightly with plastic wrap and place in a warmed oven for 3 hours (or more) and the dough has doubled in size.

Turn the oven on to 450°F and place the dutch oven in the center of the oven with a little bit of water in it (let the steam begin).

Lightly flour the table top and turn your dough out carefully onto the table. punch down your dough and form it into a nice loaf. Cover the loaf with plastic wrap and let sit for another 30 minutes. At this point you can also sprinkle the dough with seeds and things to make it look all rustic and pretty.

Carefully take the lid off the dutch oven and place the loaf of bread in the dutch oven. Spray the lid and inside of the dutch oven with water and quickly place the lid back and close the oven. Bake for 30 minutes, no peeking!

Take the lid off the dutch oven and bake the bread for another 15 minutes or until golden brown and the bread sounds hollow when the bottom the bread is tapped.

Let cool for at least 20 minutes.

Or don’t, it’s your bread.

Total Time: About 4 1/2 hours

January 8, 2013 @ 8:26 PM 8 notes

One of my friends loves olive bread.
How can you blame him? It’s pretty tasty. When we go grocery shopping together he grabs one of the olive rolls as we are about to get in the check out line, munches on it as we wait and exclaims how awesome olive bread is.
He moved recently, so he doesn’t live near that grocery store anymore which means he hasn’t been getting his olive bread fix. He’s also just started nursing school and he has a lot of homework, so I haven’t seen him much. I texted him earlier this week and gave him grief about not seeing him for the last month. He apologized and said I could come over for dinner that night. I could tell he was really stressed, so before I headed over to his place I made some olive bread dough. He said it helped a lot.
This is a very simple recipe and the dough is nice and light. The addition of whole wheat flour give it a really nice mouth. The next time I make it, I’m going to let it sit for a couple of days so that it gets a bit more of a tang to it.
Feel free to check out the original recipe to see what I changed. I changed some of the proofing times and when ingredients were added. I also made bread rolls rather than loaves.
Also, the butcher blocks at my house are ridiculously stained with blackberries, and it was late at night when I finished the rolls so my attention to cleaning off the counter was a little lacking. I might replace the picture later, but I really wanted to get the recipe up.
Olive and Rosemary Bread Rolls
16 oz white bread flour
6 oz whole wheat flour
2 tsp yeast
2 tsp salt
2 tbsp fresh rosemary
6 oz Kalamata olives, pitted and chopped
415 ml warm water
2 tbs honey
1 tsp of olive oil for greasing
Combine water, yeast and honey in a small bowl.
In a large mixing bowl, combine the flours and salt together. Pour the water/yeast/honey mixture over the flour and mix it in with your hands or with the dough hook on a standard mixer until the dough comes together into a soft ball. If the dough is still sticky, add more flour.
Pour 1 tsp olive oil in a clean bowl. Turn the dough in the olive oil until it is completely covered. Cover the bowl with plastic wrap and let the dough sit in a warm place for about an hour, or until the dough has doubled in size.
Turn the dough out onto a lightly floured surface and roll it out to about 14x6 inches.
Cover the rectangle of dough with olive pieces and rosemary. Carefully roll the dough up into a ball and knead the dough a couple of times to work the olives and rosemary evenly into the dough.
Place the dough back into the bowl. Cover the bowl with plastic wrap and let it rise for another 30 minutes in a warm place.
Take the dough out of the bowl and cut it into balls the size of your fist (you’ll get about 10 rolls out of this). Carefully shape each roll into a ball or rectangle (whichever shape your prefer), on a wooden cutting board covered in parchment. Cover them with plastic wrap and let the rolls rise for another 30 minutes.
While the dough is rising, turn the oven to 430° F.
Place a large pan upside down inside the oven on the middle rack and another pan at the bottom of the oven, right side up.
Remove the plastic wrap on the rolls and make light slash marks in the center of each roll. Spray the rolls lightly with water and move them and the parchment paper on the upside-down pan.
Right before you close the oven, pour a cup of water into the pan at the bottom of the oven to create steam and quickly close the oven.
Check on the rolls after 15 minutes. Make sure there is still water in the bottom tray and spray them with a little bit more water and close the oven again. Check the rolls every 5 minutes after this until the rolls are a golden brown. They should be done after the first 5 minutes, but it may take a little longer.
Remove the rolls from the oven onto a cooling rack.
Let cool for a while (if you can) and eat!
Total Time: About 3 hours (welcome to let dough proof longer at any time in the fridge, just let it come back to room temp before baking) View Larger

One of my friends loves olive bread.

How can you blame him? It’s pretty tasty. When we go grocery shopping together he grabs one of the olive rolls as we are about to get in the check out line, munches on it as we wait and exclaims how awesome olive bread is.

He moved recently, so he doesn’t live near that grocery store anymore which means he hasn’t been getting his olive bread fix. He’s also just started nursing school and he has a lot of homework, so I haven’t seen him much. I texted him earlier this week and gave him grief about not seeing him for the last month. He apologized and said I could come over for dinner that night. I could tell he was really stressed, so before I headed over to his place I made some olive bread dough. He said it helped a lot.

This is a very simple recipe and the dough is nice and light. The addition of whole wheat flour give it a really nice mouth. The next time I make it, I’m going to let it sit for a couple of days so that it gets a bit more of a tang to it.

Feel free to check out the original recipe to see what I changed. I changed some of the proofing times and when ingredients were added. I also made bread rolls rather than loaves.

Also, the butcher blocks at my house are ridiculously stained with blackberries, and it was late at night when I finished the rolls so my attention to cleaning off the counter was a little lacking. I might replace the picture later, but I really wanted to get the recipe up.

Olive and Rosemary Bread Rolls

16 oz white bread flour

6 oz whole wheat flour

2 tsp yeast

2 tsp salt

2 tbsp fresh rosemary

6 oz Kalamata olives, pitted and chopped

415 ml warm water

2 tbs honey

1 tsp of olive oil for greasing

Combine water, yeast and honey in a small bowl.

In a large mixing bowl, combine the flours and salt together. Pour the water/yeast/honey mixture over the flour and mix it in with your hands or with the dough hook on a standard mixer until the dough comes together into a soft ball. If the dough is still sticky, add more flour.

Pour 1 tsp olive oil in a clean bowl. Turn the dough in the olive oil until it is completely covered. Cover the bowl with plastic wrap and let the dough sit in a warm place for about an hour, or until the dough has doubled in size.

Turn the dough out onto a lightly floured surface and roll it out to about 14x6 inches.

Cover the rectangle of dough with olive pieces and rosemary. Carefully roll the dough up into a ball and knead the dough a couple of times to work the olives and rosemary evenly into the dough.

Place the dough back into the bowl. Cover the bowl with plastic wrap and let it rise for another 30 minutes in a warm place.

Take the dough out of the bowl and cut it into balls the size of your fist (you’ll get about 10 rolls out of this). Carefully shape each roll into a ball or rectangle (whichever shape your prefer), on a wooden cutting board covered in parchment. Cover them with plastic wrap and let the rolls rise for another 30 minutes.

While the dough is rising, turn the oven to 430° F.

Place a large pan upside down inside the oven on the middle rack and another pan at the bottom of the oven, right side up.

Remove the plastic wrap on the rolls and make light slash marks in the center of each roll. Spray the rolls lightly with water and move them and the parchment paper on the upside-down pan.

Right before you close the oven, pour a cup of water into the pan at the bottom of the oven to create steam and quickly close the oven.

Check on the rolls after 15 minutes. Make sure there is still water in the bottom tray and spray them with a little bit more water and close the oven again. Check the rolls every 5 minutes after this until the rolls are a golden brown. They should be done after the first 5 minutes, but it may take a little longer.

Remove the rolls from the oven onto a cooling rack.

Let cool for a while (if you can) and eat!

Total Time: About 3 hours (welcome to let dough proof longer at any time in the fridge, just let it come back to room temp before baking)

October 11, 2012 @ 3:23 PM 55 notes