I am obsessed with this recipe! I love that you can mix it up and leave it out. Would this work just the same if I used instant yeast instead? "Can I ferment this in the fridge for 72 hours to develop flavor? I’ve made this many times with overnight rise and 8 hour rise and it is dependable and delicious."
I am also inquiring about the following comment that was previsously posted I made it to go with a vegetable beef soup I like to make and my wife said I can't make the soup without the bread ever again.
#DUTCH WHISK FULL#
I made this in a full baking sheet and it turned out perfectly, this is going to become a staple in our home. But Jeanne Alice, note that you need some kind of sugar for the yeast to eat-its (their?!) digestion is what produces the gas that makes the dough rise. I seem to be having the same issue with Jeanne Alice with using honey (i.e., organic honey can kill yeast, apparently). I baked it in a 13” x 10” rimmed baking sheet. (I also made a 1/2 order this time since it is only my husband and I). I took it out at 4:30 and it was out of the oven at 7:00 pm. I mixed the dough last night, around 8 pm and put it in the refridgerator. I liked it better than the other ones (which took longer to prepare.). I have made Claire Saffitz’s, and Salt Fat Acid Heat, Samin Nosrat. I didnt realize how much olive oil went into a loaf but c'est la vie! This was truly such an impressive recipe. It worked perfectly, so fluffy and delicious! We were so excited to eat it that we forgot to add the garlic butter so I'll definitely try that next time. About 1 1/2 to 2 teaspoons seems to be about the right number in my opinion.
The one time I did use, the measurement called for it was way too much. I’ve made this about a dozen times in the past few years, and it always turns out great! The only thing shaky about the recipe is the measurement for the yeast, since I buy my yeast in bulk, I never quite know how much to use, but always considerably less than they call for in this recipe.
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