Dutch Oven Bread with E.V.Olive Oil

1. You will need a deep tray or large bowl with a wide base.
2. Place a folded towel underneath one side of the bowl or tray, so that it leans more towards one side.
3. On the leaning side, rub the fresh yeast into small pieces between fingers.
4. Add the sugar, aniseed, mastic, and water to the yeast (on the leaning side).
5. Place the flour and the salt into the other side of the tray or bowl.
6. Stir water lightly with fingers in a circular motion, until the yeast and sugar are completely dissolved.
7. Gradually add the flour little by little, in circular motions, until the dough tightens up.
8. You may have to add some more water at this stage, to ensure the dough is supple.
9. Pour some olive oil into a small bowl.
10. Dip your hands in the oil and begin kneading the dough with your fists.
11. Turn the dough over and continue kneading, keeping your hands well-oiled.
12. When the dough soaks up all the oil, remove from tray or bowl, and shape into a loaf.
13. Sprinkle worktop with sesame seeds and roll loaf so that the sesame seeds stick to the dough.
14. Place the loaf in a small, slightly oiled, and preferably cast-iron Dutch oven, and cover with lid.
15. Place in the oven on the lower rack.
16. Heat oven to it’s lowest temperature (~120°F) and leave for one hour, until the dough doubles in size.
17. Increase temperature to 400°F and continue baking for approximately 50 minutes to 1 hour.
18. After 50 minutes, remove the lid and continue baking for a few more minutes.
19. Once golden and risen, remove the bread and place on a cooling rack or clean towel, to prevent it from becoming moist.
20. This way the bread will remain soft and crispy until the last bite.

TIPS

• The yeast in the dough needs time to rise, which results in airy, well-textured bread.
• Dough with yeast will rise anywhere, even in the fridge. However, it is advisable to follow the recipe instructions every time.
• To minimize the waiting time, place the dough near warmth for the first rise: next to the radiator, a working stove, or in a warm oven.
• Do not use water at a temperature higher than 95°F as this will destroy the yeast bacteria and the dough will not rise. You should use water that is lukewarm, never hot.
• Never put salt in the dough – it will deactivate the yeast.
• When leaving the dough to double in size, place in a deep bowl and cover with plastic wrap or a moist towel so a membrane does not form.
• We want to keep the yeast active until the bread is baked, so be aware of the temperature of the ingredients at all times.
• The dough has risen correctly when it does not bounce back after you make a hole with your finger. Now you can mold the dough into the desired shape and leave to stand for 20-30 minutes so that it rises again.
• To check if the bread is baked, hit it gently – if it makes a light, hollow sound when it is ready. If the sound is on the heavy side, it needs more time in the oven.
• Leave the bread to cook on a rack or on a clean towel, so that it does not get soggy underneath.
• Spray water in the oven to create the moist environment (steam) that makes the crust crispy and crunchy.