- cut the recipe in half
- used freshly-milled hard white wheat flour
- increased olive oil by 1 tablespoon
- baked in oval enameled cast iron gratin pan
This bread tasted fantastic. It got a little overbaked so was a tad dry — by decreasing the batch I should have decreased the baking time more. It was more crumbly than chewy and moist. This recipe calls for very little kneading, which is probably fine with all-purpose flour, but with my whole grain wheat flour it didn’t activate the gluten as much as I’d like. I’ve found better results by kneading this flour longer than a regular recipe instructs.
I’d make this again, but next time I’ll use the dough hook on the stand mixer and give it a good 5 to 10 minutes of kneading, while keeping the dough on the wet side.