A super simple way to make outstanding, repeatably excellent, bread

1. water!!!
7 oz = 3/4 cup
+ 2
I like my beer
tablespoon
dark:
bread flour 3 oz = 1/4 cup + 2
kalamata tablespoon
in here:
olives ... yum!
about 10 pitted 3 cups
kalamatas
The
Measurer!
Hmm .. Wonder if
that's yeast?!
1/4 teaspoon
apple cider
vinegar:
1 tablespoon
oregano:
rosemary:
1 teaspoon
1 teaspoon (for olive bread)
(for olive bread)
Timecode:
00:01:00

2. dutch oven
cling wrap
bowl
parchment
paper

3. ingredients in a
00:01:00 bowl.
mix the dry
ingredients
together.
Yeah, this pic
is of walnuts,
raisins &
cinnamon. but
so what?!!
you could
also do
sundried
Tomatoes +
basil +
oregano,
walnuts +
orange
peel ...
00:07:00
Throw in the wet stuff.
smells like beer. mix it all together.
yum!!! but not too much

4. A GOOD RISE
00:07:00
10:00:00
all mixed up ... AND COVERED
WITH CLING-WRAP

5. sprinkle a
little bit of
flour over the
dough. The less
10:00:00 flour the
better!
Knead the bread
about 15 times.
DON'T OVERDO IT!
What happens if
you over-knead?
your bread will
SUFFER!
10:05:00
YOU'LL HAVE
FLATTER AND
MORE DENSE
BREAD.

6. parchment
Dough + kalamata olives paper
+ rosemary + oregano.
kneaded, but not risen.
remember:
pat the dough with a bit after kneading,
of olive oil to keep it take a little bit of
moist olive oliveil in your
hand and just pat
the bread - just a
thin cover to keep
it oily smooth.
then cover the
bread with a piece
of cling-wrap.
LEAVE IT LOOSE.
DO NOT TIGHTEN
THE CLING-WRAP
DOWN.
Leave it for 2 hours
12:05:00
cast iron pan - you can
use any pan you like,
or even a bowl

7. 1. Get oven to 425
F with the dutch
oven in the oven.
it's best to heat
the dutch oven up, 2. put bread with
with the lid on. parchment paper
into the dutch oven.
bake for 30 mins.
12:35:00
12:05:00
3. remove lid and
let bake for
another 20 mins.
12:55:00

8. that simple!