Quick Olive Bread

The most simple Italian style bread, loosely based on Richard Bertinet olive oil dough with only difference - I used whole wheat flour.



Two small loaves.
Total time: ~3.5 hrs

Dough

2 loaves, g
Baker’s %
Whole wheat flour
500
100%
Semolina
50
10%
Water
320
64%
Salt
7
1.4%
Yeast
8
1.6
Olive oil
20
4%
Total
905
181%

Mix all the ingredients and let stand for 10 min, kneed 5-6 min . Add handful of cut in rings Kalamata olives. Continue to kneed until incorporated.
Fermentation at 30 C: 1.5 hrs with one stretch & fold at 45 min.
Proof 40 min, Bake 30 min : 10 min @230 C with vapor, 20 @ 200 C

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