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OLIVE BREAD PART 1
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- ------COOKING WITH MASTER
CHEFS-----------------
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. Proces 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 roate 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 pams 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.
Posted 12-01-93 by RICHARD TAYLOR on F-Cooking
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger@lunatic.com,
moderator of GT Cookbook and PlanoNet Lowfat &
Luscious echoes
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