I wanted to try open baking because the Dutch oven method takes forever when I make multiple loaves. Thankfully it worked just as well! And saved me so much time!
Ingredients (for 1 loaf):
– 500g bread flour
– 100g olive brine
– 250g water
– 6g salt
– a bunch of pitted olives (didn’t weigh oops)
Recipe:
– mixed all ingredients (except for the olives) together and rest for 30 mins
– added olives, performed 4 sets of stretch and folds, 30 mins rest in between
– bulk fermented until volume increased by x1.5
– shaped into bannetons and refrigerated overnight ~10 hours
– preheated oven to the highest setting (my oven is inconsistent, was only able to get up to 200c)
– placed a tray of boiling water in the lower rack of the oven
– on another tray, placed the loaves and scored, added some ice cubes and also sprayed the loaves with water and placed in the oven
– baked for ~40mins
by FinancialBug1319