Inspired by Albermarle Baking Company, this is a delicious reminder of life in Charlottesville Virginia. This recipe makes a large loaf of bread baked in a dutch oven.
Equipment:
Mixing bowl, mixer with dough hook, metric scale, measuring cups and bowls, bread cloth, dutch oven and parchment.
Prep Time:
30 minutes to gather and prepare dough.
30 minutes for dough to raise (part 1)
2-4 hours for dough to raise (part 2)
1 hour to bake break
10 minutes to cool before removing from pan and slicing
Ingredients:
500 g bread flour
290 g whole wheat flour
550 ml warm water, (to bloom the yeast in)
120 g honey
15 g salt
140 g kalamata olives, pit removed and sliced in half
1 g fresh chopped rosemary
10 g roasted garlic cloves, smashed
16 g yeast
butter and sea salt when ready to eat
Method:
Mix flours together first in mixer bowl with stand.
Add yeast to water and let stand for 5 minutes.
Add honey and salt to flour and mix well.
Add yeasted water to mixer with dough hook on low speed until the dough almost comes together, about 5 minutes.
Add remaining ingredients and knead for another minute.
Remove dough from bowl onto floured surface and knead for 3 minutes until a tight ball is formed.
Place in bowl and cover with cloth for 30 minutes.
Heat oven to 410F degrees.
Clean up your area and all the dishes.
After 30 minutes, turn dough onto floured surface and knead again for one minute, place back in bowl when done.
Fold one piece of parchment into bottom of dutch oven.
Invert bowl of dough into dutch oven and allow to raise 2-4 hours at room temperature covered by dough cloth.
When dough has doubled in size, place dutch oven of dough into oven with the lid and bake for one hour.
Remove from oven, remove lid and remove from pan after 10 minutes.
Allow to rest at room temperature.
I recommend eating with plenty of room temperature cultured butter and sea salt.
Enjoy!
Chef John Brand 