Green Olive Bread Recipe｜Crispy Crust

This bread is made by imagining the Green Olive Boomerang sold by Korean bakery Fashion 5, PARIS CROISSANT. As a result, the crust color is light, the bread is thin, and there is no volume. I think the dough split weight was too small. (30g → 60g should be increased.) If you add 2% of sugar to the dough, the crust color will come out well! I could feel the crunchy crust and the flavor of green olives. Mukgling's baking method uses the No Knead method. Using the minimum tools, seek bread making at home easily. Anyone can make bread easily. (B's (%) = Baker's Percentage = Bakers Percent) (Tr (g) = actual input amount = Truth Input) ■ Dough Formulation B's(%): 100.0%, Tr (g): 100.0g All purpose flour B's(%): 60.0%, Tr (g): 60.0g Water (22.4℃) B's(%): 10.0%, Tr (g): 10.0g Olive oil(extra virgin) B's(%): 2.0%, Tr (g): 2.0g Salt B's(%): 0.4%, Tr (g): 0.4g Instant dry yeast ■ Topping material 5 green olives (1 bread) If the salty taste is strong, put it in cold water and recover it after 1 ~ 2 hours. ■ Process｜room temperature : 23 ℃ ■ Click the Subtitle button → Subtitles will be displayed in the video. 1. Put water in the bowl. 2. Put the instant yeast and mix evenly the instant yeast. 3. Add salt and dissolve in water. 4. Add olive oil and mix well. 5. After adding flour,    Mix evenly until the flour is invisible (dough temperature 24°C) 6. After 30 minutes of Rest(autolyze), the first fold (folding) 7. After 60 minutes of Rest, the second fold (folding) 8. After 30 minutes of Rest, Dough split: 30 g 9. After rounding the dough, 10 minutes of bench time 10.pre shaping: Cylindrical (see video) 11.Final shaping after 10 minutes rest (see video) 12.Final Proofing: 24 ℃, 30 minutes 13.Preheat oven. Oven temperature is raised as high as possible during the Final Proofing to preheat (my oven maximum temperature 250℃)     Preheat the lodge in a fully-heated oven for at least 20 minutes. (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart) 14.Apply olive oil on the surface of the second fermented dough 15.Cut the second fermented dough surface with a knife(use coupe knife). 16.Topping the parmesan cheese powder. 17.Put the dough into the preheated lodge 10-inch combo cooker floor 18.Cover the lodge 10-inch combo cooker lid. 19.Put in the oven 20.After baking for 5 minutes, cut off the heat below.     After 8 minutes of baking, I turned the bread over (to give the top color).     (total baking time: 10 minutes) 21. Remove the bread from the oven and apply olive oil again. ■ Note: Always be careful when using oven, lodge combo cooker (It is very hot, so use it after wearing very thick oven gloves) #GreenOliveBread #OliveBread #DutchOvenBread #StuffedBread #HomeBaking