So, if you’re noticing a tread in the last couple of weeks, yes, I am indeed really getting into this “bread baking in a dutch oven” thing. In fact, so much so that I bought a second — smaller — enameled cast iron pot. I really wanted the Le Creuset one, but the 3 1/2 quart one there was $290 so I bought a “knock off” which was only $50. My standard 6-quart dutch oven makes amazing loaves, but I am a single person and I would die of carb overload if I ate that much bread. So I am making smaller loaves, for now, by cutting the recipes in half. You can do the math to get it back to “normal sized”. Ingredients 1 1/2 cups all-purpose flour, plus more for shaping 1 cup bread flour 1 teaspoon sugar 2 teaspoons salt 3 tablespoons finely chopped fresh rosemary 1 1/2 teaspoon active dry yeast 1 1/2 cups warm water, about 110 to 115F 3 tablespoons olive oil 1/2 cup black olives, rinsed, pitted and sliced Directions In a large bowl, whisk flours, sugar, salt and yeast until well mixed. Pour in warm water and olive oil and using a […]