Improv Bread

Making overnight bread a lot these days. Decided to change it up a bit and added spinach, black olives, and very thinly sliced onions at the last stage.

3 cups flour + 1.25 tsp salt + 0.25 tsp yeast. Stir. Add in 1+5/8 cups of room temp water.  Mix well until gathered into ball. Cover and let sit 18-24 hours.

Turn out dough onto a floured plate. Fold 2-3 times gently. Cover and let rest 15 minutes.

Turn out dough onto floured surface. Gently flatten into a rectangle. Mine was about 2 inches thick. Do not roll out. You want to keep all those lovely bubbles in the dough. 

Add a layer on thinly sliced onions. Add a layer of black olives, gently pressing these into the dough. Add a layer of spinach keeping the spinach about an inch from all edges. The amounts you add are entirely up to you. The additions are entirely up to you.

Begin to roll the dough in on itself. As you roll it up, fold the edges in. The goal is to keep all the additions inside the dough. Form a ball with the dough, tucking in underneath. Place the dough ball seam side down into a bowl generously lined with parchment paper.

Let rest 1.5 hours.

Turn oven to 450F and place a covered Dutch oven inside. Set a timer to 30 minutes. Allow the pot to heat as the oven heats.

When 30 minutes has passed, place the dough on parchment paper inside the Dutch oven and cover with a lid. Bake 30 minutes.

Remove the lid and bake an additional 10-12 minutes.