This is a great recipe for beginner bakers or lazy folks that want the ease of bread making with great results. Take note of recipe adjustments below if you’d prefer to have more of an open crumb structure. I made a closed crumb structure loaf for weekday sandwiches!
RUSTIC OLIVE BREAD RECIPE
Ingredients
5 1/2 cups Bread Flour
1 cup Whole Wheat Flour
1 1/2 teaspoons salt
1 tablespoon instant yeast
(you can use active dry yeast, just proof it in the water first for 10 minutes)
3 cups water, lukewarm
1 1/2 cups kalamata olives, drained and pitted
DAY ONE
1.) Mix all your dry ingredients in a clean bowl and whisk to incorporate
2.) Add water, and mix it all together until there’s no flour left in the bowl.
3.) Cover with a dish cloth and leave it on your counter for 12 hours.
4.) Cover the bowl with cling film and set it in your refrigerator overnight
DAY TWO
1.) Bring your dough to room temperature
2.) Prepare your olives, pit them if necessary, and break them up with your hands.
3.) Turn your dough out onto a clean work surface, flatten, and then stretch it out on all sides. Sprinkle your olives, and then fold your dough over to seal.
** If you want to make two smaller loaves, split the dough in half with a dough scraper or knife**
4.) Roughly shape it into a ball, and then place it (them) seam side up in a generously floured banneton. You can also place it into a bowl lined with a dishtowel with a generous dusting of flour.
5.) Let your dough proof for about 30 minutes to an hour. Preheat your oven to 450F and place an extra baking dish on the bottom of your oven
NOTE: If you want a closed crumb structure (aka smaller holes for sandwich bread), then underproof your dough. about 30-40 minutes instead. If you want an open crumb structure, then proof it for an hour or until doubled in size)
6.) Generously flour a baking sheet with semolina flour or cornmeal. This will give it a nice rustic bite on the bottom of the bread
7.) Tip your proofed dough onto the baking sheet and score the top.
8.) Place it in the middle rack of your oven, and then pour water into a baking dosh on the bottom of your oven. This will create the steam needed during baking to achieve that crispy, rustic loaf. Bake for about 45 minutes.
NOTE: If you’re making the larger loaf instead of two, then watch your crust. Tent the loaf with a double layer of foil when it’s golden brown to protect it from burning, as the interior continues to bake. BAKED BREAD INTERNAL TEMP: 190F
9.) Let it cool on your counter for at least 30 minutes before slicing into it!
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MUSIC: Nice and Easy – Gregory David (Epidemic Sound)
END SCREEN: Ftockcom (pixabay)
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Original of the video here
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