Saturday, July 14, 2012

Olive bread

Running in very hot weather and then fighting with the dog for an hour while trying to groom her is not a very good idea on a hot summer's day, especially when temperatures hovered around 35 C. So of course, after making amends with Two-two, it was only logical that some olive bread had to be made. Firstly, to replenish all the lost salts during our exercise and to take advantage of the humid weather. Those yeasts really like it hot and humid. 

2 tsp bread machine yeast
230 mL warm water
2 1/4 cups bread flour
1 tsp salt
2 tbsp kalamata olives, chopped

Dissolve yeast in water and let bubble for 5 mins. Add flour and salt and mix though. Let proof for several hours until at least doubled in size.

On a large floured surface area, knead for 5 minutes to work out the dough. Add olives and knead them into the dough until most bits are well incorporated. Shape into boule and proof for at least 1 more hour in humid area. I usually use the inside of the oven with a warm/hot water bath sitting beside the dough.

Preheat oven to 400 F and bake for 25 - 30 minutes until dough forms crusty brown exterior and when tapped, sounds hollow.

In photo: Two-two relaxed and smug: "Let's see that human try trimming my hair again...."

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