Olive bread part 1 abm
OLIVE BREAD PART 1 ABM
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 c Bread flour -- a little more
-if needed
2 ts Raw wheat germ
2 ts Fragrant dried thyme,
-coarsely ground
1 1/3 c Grape starter
2 c Tap water, 70 degrees F
1 tb Salt
1 c Greek Kalamata olives,
-pitted and roughly
-chopped
1 c Oil cured olives, pitted
-and roughly chopped
1 tb Active dry yeast
Special equipment suggested: A food processor fitted
with a steel blade (if your machine is too small for
the proportions here, make the dough in two batches
and combine them for the final hand-kneading) A dough
scraper A 2X2 foot wooden, plastic, or marble work
board surface Two wicker baskets about 10" across and
4" deep, lined with a clean dry cloth and lightly
floured An instant meat thermometer A bread peel A
pizza stone or ceramic bread tiles (you will find
these in most good cookware departments, gourmet shops
and catalogs)
MIXING THE DOUGH AND FIRST MACHINE KNEADING: Measure
the flour, wheat germ, thyme, and starter into the
bowl of the processor. Add the optional dissolved
yeast only if your starter was not fully alive
~-bubbly throughout--after its final feeding. (If you
are using the yeast-batter alternative, you will not
need the additional yeast.) Start the machine and
slowly pour in the water, then the salt. Process until
the dough masses and balls up and rotates under the
cover for 10 to 15 revolutions. Uncover the processor
bowl and inspect the dough; it should be fairly
smooth, soft and a bit sticky when squeezed between
thumb and finger. (If too wet and sticky, sprinkle in
and process briefly a tablespoon or so of flour; if
too stiff, process in droplets of water.) SECOND
MACHINE KNEADING: Let the dough rest 5 to 10 minutes,
allowing the flour particles to absorb the liquid.
Process again for 15 to 20 revolutions, then uncover
the machine. ADDING THE OLIVES AND PREPARATION FOR
HAND KNEADING: Add the olives to the machine, and
process into the dough with short on-off spurts. You
just want to incorporate the olives, not chop them.
Turn the dough onto a lightly floured board and knead
by hand for several turns to be sure the olives are
well incorporated, and that the dough is smooth.
Divide in half with the scraper. Tuck all sides of
each piece under itself and rotate the dough briefly
with your palms to form a ball shape. Cover with a
clean, dry cloth and let the dough rest on the board
for 15 minutes. FORMING THE DOUGH: One at a time, with
the palms of your hands roll each ball of dough
around, pulling the bottom against the board, creating
tension to stretch the covering "skin" smoothly over
the entire surface of the dough. If more tension is
needed, spritz the surface of the dough with a little
water. Cupping your hands around the ball and using
pressure against the board, continue rotating until
the ball is uniformly smooth, with no blisters or
breaks. Turn the ball over, pinch the center of the
bottom together to seal, and place pinched side down
in a floured basket. LETTING THE DOUGH RISE--2 hours:
Leave the baskets uncovered at room temperature for 1
1/2 to 2 hours, or until the dough has started to
rise. Enclose each basket in plastic wrap and
refrigerate overnight.
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