Recipe

Olive Bread Part 2 Recipe

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Ingredients

1 c Greek Kalamata olives, pitted & roughly sliced
1 tb Salt
7 c Bread flour; a little more if needed
1 tb Active dry yeast
2 c Tap water, 70 degrees F
2 ts Raw wheat germ
1 1/3 c Grape starter
2 ts Fragrant dried thyme, coarsely ground
1 c Oil cured olives, pitted and roughly sliced

Directions

Step #1 Special equipment suggested: A food processor/blender fitted with a steel blade (if your machine is too small for the proportions here, thyme, plastic, or marble work board surface Two wicker baskets about 10" across & 4" deep, gourmet shops and catalogs) MIXING THE DOUGH & FIRST MACHINE KNEADING: Measure the flour, make the dough in two batches & mix them for the final hand-kneading) A dough scraper A 2X2 foot wooden, lined with a clean dry cloth & 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, wheat germ, & starter into the bowl of the processor.
Step #2 Add the optional dissolved yeast only if your starter was not fully alive ~-bubbly throughout--after its final feeding.
Step #3 (If you are using the yeast-batter alternative, you will not need the extra yeast.
Step #4 ) Start the machine & slowly pour in the water, then the salt.
Step #5 Process until the dough masses & balls up & rotates under the cover for 10 to 15 revolutions.
Step #6 Uncover the processor bowl and inspect the dough; it should be fairly smooth, soft & a bit sticky when squeezed between thumb & finger.
Step #7 (If too wet & sticky, Sprinkle top in & process briefly a tbsp or so of flour; if too stiff, process in droplets of water.
Step #8 ) SECOND MACHINE KNEADING: Let the dough rest 5 to 10 mins, allowing the flour particles to absorb the liquid.
Step #9 Process again for 15 to 20 revolutions, then uncover the machine.
Step #10 ADDING THE OLIVES & PREPARATION FOR HAND KNEADING: Add the olives to the machine, & process into the dough with short on-off spurts.
Step #11 You just want to incorporate the olives, not chop them.
Step #12 Turn the dough onto a lightly floured board & knead by hand for several turns to be sure the olives are well incorporated, & that the dough is smooth.
Step #13 Divide in half with the scraper.
Step #14 Tuck all sides of each piece under itself & rotate the dough briefly with your palms to form a ball shape.
Step #15 Cover with a clean, dry cloth & let the dough rest on the board for 15 mins.
Step #16 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.
Step #17 If more tension is needed, spritz the surface of the dough with a little water.
Step #18 cping your hands around the ball & using pressure against the board, continue rotating until the ball is uniformly smooth, with no blisters or breaks.
Step #19 Turn the ball over, pinch the center of the bottom together to seal, and place pinched side down in a floured basket.
Step #20 LETTING THE DOUGH RISE--2 hrs: Leave the baskets uncovered at about room temp for 1 1/2 to 2 hrs, or until the dough has started to rise.
Step #21 Enclose each basket in plastic wrap & put in the fridge overnight.
Step #22 --.
Enjoy the OLIVE BREAD PART 2 recipe