Ingredients

• 3 large Bosc pears, cut in half lengthwise, seeds and core removed with a melon baller
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste
• 3 oz of ashed brie or blue cheese, crumbled
• ⅓ cup of walnuts, chopped
• 4 sprigs of fresh thyme
• 5-6 leaves of fresh sage, chopped
• 2 tbsp of honey, plus some pieces of honeycomb
• Fleur de sel

Instructions

1. Preheat the oven to 400°F (200°C). Place the pears cut side up in the Casserole Storm Remy Olivier.
2. Drizzle olive oil over the pears and season lightly with salt and pepper.
3. Turn the pears over, cut side down.
4. Bake the pears for 15 minutes.
5. Remove the pears from the oven and turn them over to be cut side up.
6. Fill the cavities in the pears with the brie cheese or blue cheese, walnuts, and thyme.
7. Place the pears back in the oven and bake for another 10 minutes, until the cheese melts.
8. After baking, transfer the baked pears to a serving platter and use the Syrup Jar with Spout to drizzle honey evenly over the pears.
9. Use the thinkkitchen Herb Stripper to quickly remove thyme leaves from their stems, saving you time in preparation.
10. Finish with a light pinch of fleur de sel and additional sprigs of thyme and sage.

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INGREDIENTS

1/2 cup warm milk 125 ml (you may use water if you do not have milk)
1/4 teaspoon sugar (1g)
1 pack dry active yeast, about 2 teaspoons
4 cups All-Purpose Flour + some for dusting (500g)
3/4 tablespoon salt (15-17g)
1 cup lukewarm water add a splash extra if needed (236 ml)
1 egg, mixed
1 tablespoon Olive Oil + for greasing
STEPS

1 – Stir yeast packet into a warm to touch milk and sugar and allow the yeast to bloom for about 5 minutes. When it starts to bubble and foam, it means the yeast is active and ready to be used.

2 – In a large bowl, mix flour and salt, then create a small well in the middle and pour in the milk and yeast mixture.

3 – Mix one egg with warm water to warm up cold egg, and add to the flour.

4 – Using your wooden spoon or spatula, start combining everything. Once combined using your hands, begin to knead the dough; when it starts to pull away from the sides of the bowl, it is ready to rest. I knead for about 5 minutes. If the dough is too sticky, add more flour, a couple of tablespoons at a time, and vice versa, add a splash more water if it’s too dry—drizzle olive oil and tap/glaze all over the dough.

5 – Cover the bowl with a large kitchen towel and let it rise until it doubles in size. It takes an hour or two hours, sometimes less if the house is warmer. (RISE 1)

6 – Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your fingers and slowly deflate. At this point, you could place the dough in the baking pan, but following step 7. the bread turns out so much better.

7 – Using your hand, fold the dough—light pressure-kneading. Add more flour until it comes together. Cover and let it rise for one more hour. You may leave it for up to 3 hours. You do not have to wait for the second rise but the bread turned out so good. (RISE 2- optional). If you choose not to do this second rise then just move to step 10.

8 – Preheat the oven to 450 F

9 – Once the dough has doubled once again, knead it again to shape it.

10 – Place the shaped dough into a lightly greased or parchment-lined cast iron casserole, and let it rise for the second time at the warmer area. Sprinkle the top with a bit of flour and score lines on top. As the bread bakes, it will expand, and those scored lines will become more visible. (RISE 3)

11 – Also, you could preheat the cast iron casserole before baking by drizzling a bit of oil first. Then place it in the cold oven to heat up gradually for about 10 minutes or so. Never put a cold, empty pot in a hot oven to heat. So heat the cast iron casserole for a bit first then, place the dough in. Bake for about 45 to 50 minutes, removing the lid completely 8-10 minutes before the bread is done. This way, it will get a deeper color and crispier.

12 – Remove bread from the cast iron casserole, wrap it in the kitchen towel and let it cool for at least 30 minutes before slicing.

NOTES
You may skip the egg.
You may use water instead of milk.
The outcome of the bread depends on the water temperature, oven, flour, yeast even air.

Bon appetit!