IF I want to make the dough in advance do I let it rise the 5 1/2 to 6 hours before I refrigerate or right after I am done mixing the dough.
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COMMENTS
Gerald E.
March 22, 2021
Thanks Lynn- I followed the directions as written .The next day I added the olives ,tomatoes and the 4 tbls of olive oil. I cooked it 22 minutes and I could tell the top looked like it was saturated in oil. I raised it up one shelf higher in the oven and cooked it about ten minutes longer. After it cooled the bottom and side crust were perfect but the interior was saturated with oil. That being said it still was one of the best tasting breads I have ever made. I am trying another batch this weekend and cut back on the olive oil.
Elizabeth K.
May 6, 2021
I tried to make this and had a problem. The dough did not come out as 'wet' as shown on your TV episode. I had to add more water. Is it because I'm in Canada and our bread flour is different????
Lynn ClarkMilk Street Staff
May 12, 2021
Hi Elizabeth - Another reader had the same question. You can find that discussion here - . Best, Lynn C.
