Chilli and Cheese Crusty Bread
stand mixer with dough hook
- 3 Grams- active dry yeast
- 1⅓ Grams- sugar
- 100 ML- warm water
- stand mixer with dough hook
Combine yeast, sugar and water in a bowl and leave to sit for 5 minutes, until the yeast has started foaming (this is it proving)
- 3⅓ Grams- salt
- 120 Grams- all purpose flour
Add the flour and salt and mix until all combined (it is a very wet dough so will still be runny)
- ⅓ Chopped chilli
- 40 Grams- grated cheese
- 10 Grams- chopped olives
- ⅓ Roasted pepper
Add your chosen flavours (either chilli and cheese or olives and roasted pepper) to the dough and mix until the toppings look evenly spread
Coat the dough with flour (still in the bowl), turning it over in the bowl but not kneading he flour in, until the dough is all coated.
Cover the bowl with cling film and leave to prove for 1 hour
Once the dough has risen, lightly flour a work surface and tip the dough onto the surface- it is still a very wet and sticky dough so may need some help leaving the sides of the bowl)
Don’t knead the dough or knock the air out!
Sprinkle flour on top of the dough and fold the dough (envelope style) into its centre, repeating the process around 4 times.
Coat a clean bowl with flour and place the dough (seam down) into the bowl, leaving it to rest for 30 mins
Whilst the dough is resting, set the oven to 200 degrees and place a Dutch oven (i use the dish from a slow cooker with a makeshift foil lid on top) into the oven
After 30 mins, tip the dough (it should come away from the edges this time) onto a piece of greaseproof paper and place the greaseproof into the dish (Dutch oven)
Cook for 30 mins with the lid on and then after 30 mins, take the lid off and cook for an extra 15 mins
After 45 mins, take the bread out of the dish and leave to cool on a cooling rack
Enjoy your meal!