400g (14 oz) strong white flour, plus extra to dust
1¼ tsp instant dried yeast
1 tbsp extra virgin olive oil
150g (5 oz) olives, pitted, sliced
300ml (10 fl oz) tepid water
1 tsp sea salt flakes
1 tsp fast action dried yeast
100g (3.5 oz) strong white flour
80ml (2.75 fl oz) tepid water
600ml (21 fl oz) pure cream
1 tsp sea salt
Nice recipe, unsure of ingredients?
Haven’t finished baking but found 480Gm (total) flour plus 380Ml (total) of tepid water made a very sloppy dough, IME to wet to rise. Have added another 100gm flour. Did I get it wrong, any advice appreciated, thanks.
Response from Marion's Kitchen
Hi and thank you for your message. There should be 500g of flour in total: 100g in the starter paste and the remaining 400g in the main dough. It’s important to note we were using strong white bread flour (which has a higher gluten content than regular flour) and that this bread was made in a breadmaker. We hope this helps!