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
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
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
Comments
Post a Comment