Mediterranean bread



1 kg of flour (type 550)
2 cubes of 42g fresh yeast
600 ml of water
100 ml of olive oil
3 tablespoons of dried, pickled tomatoes - chopped
3 tablespoons Taggiasche olives without stone
1 - 2 toes of young garlic, finely chopped
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme

Multifunctional set b.double

€ 194.91*


€ 5.80*

Preparation in the oven:

Process all ingredients to a smooth dough and leave for at least 2 hours. Then knead again and form to baguette, put flat on a plate or in a box shape. Turn around for half an hour. In the meantime, rub the bottom of 'b.double round' inside with some clarified butter and preheat the oven with the empty 'b.double round' with lid (circulating air: 160-170 ° C, top and bottom heat: 180 ° C Now put the dough in the heated b.double round and bake for about 1.5 to 2 hours. At the end of the baking time, allow the bread to brown in the oven without lid. Then sprinkle with a little olive oil and leave to cool.

Preparation on the stove:

If necessary, rub out Berndes b.double with clarified butter and heat briefly, including the cast lid on a medium level. Add the bread dough and bake at medium speed for at least 2 hours. Caution: depending on the stove, not too hot! After the given baking time, turn over the b.double, including the lid, and bake again for 10-15 minutes to obtain a nice crust on top. Depending on the type of bread, it is advisable to let the bread on the b.double round with the stove switched off.