Sunday, 2 November 2014

Kalamata Olive Bread


for the pre-ferment dough:

7 g dry yeast
120 ml warm water
7 g sugar
140 g all purpose flour

for the dough:

pre-ferment dough
270 g water
45 ml cold press olive oil
15 g salt
450 g flour
100 g kalamata olives, pitted, cut


Prepare the pre-ferment dough:

1. Dissolve the yeast in the water.
2. In a mixer bowl, scale the flour and sugar.
3. Add the yeast to the bowl and mix with the hook attachment.
4. Cover loosely with plastic foil and set in a warm place to ferment. It is ready when it starts to fall in the centre.

Prepare the dough:

1. Pour some of the water over the pre-ferment.
2. Sift over the flour.
3. Add the rest of the water, olive oil and salt. Mix with the hook attachment for 3-4 min.
4. Cover loosely with cling foil and let it rise for about one and a half hour.
5. Add the olives and knead slightly to combine well. Try not to over-knead so you do not break the olives.
6. Let the dough rise once again for 50 min.


Tailoring:

1. Divide the dough in two. Knead every part with a bit of flour.
2. Form an oval bread from each part. Cover with cotton cloth and let them rest for 30 min.
3. Pre-heat the oven to 210 C.
4. Bake until the bread is golden and light.
5. Transfer baked loafs on a wire rack to cool.
6. Generously brush them with olive oil, while they are hot.
7. Cut with serrated knife after the bread is completely cool.
8. Serve with olive tapenade and fresh soft cheese.


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