Rosemary Olive Bread by judiec

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Rosemary Olive Bread
Submitted by judiec on January 25, 2003 at 7:26 am

DESCRIPTION
Rosemary Olive Bread

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
18 oz. levain (2cups)
18 oz. water
18 - 23 oz. AP flour (3 to 4 cups)
4 1/2 oz. Whole Wheat Flour (1 cup)
2 oz. Pumpernickel or other Rye Flour (approx. 1/2 cup)
1 Tablespoon Kosher Salt
1 1/2 to 2 cups Kalamata Olives (depending on personal preference)
1/4 oz. chopped fresh Rosemary (1/4 cup)

Combine the levain with the water. Stir well to break up and incorporate the levain.

Weigh/measure flours, salt and rosemary and place in bowl of mixer. Using paddle, slowly add levain mixture until ball forms. Switch to dough hook and mix on low speed for 5 -6 minutes.

Move to table and continue kneading, adding in the olives at this time. (Note: When I'm in a hurry, I add them during the mixer stage, but this sometimes tends to break them up more than I like.) Add AP flour as needed. The dough is ready when a small piece springs back quickly when tugged.

Place the dough in a lightly oiled bowl, cover with plastic and let rise for 1 and 1/2 to 2 hours. It most likely will not double.

Remove dough from bowl, knead a few times and shape into two balls. Cover with plastic wrap and let rest for 20 minutes.

Shape into batards or boules, as you like. Place in couche or prepared proofing baskets, cover with plastic wrap and let rise until nearly doubled in volume. (times will vary, check after 1 hour)

Place rack with baking stone in center of oven and preheat to 450°.

When loaves are ready, score several times and transfer to oven on prepared peel. Slide onto stone and quickly pour about 1/2 cup water into steaming pan or oven bottom, whichever method you use. Close door, wait 3 minutes and repeat. (Or use spray bottle of water to thoroughly spritz walls and floor of oven.)

Bake 25 to 30 minutes until loaves are a rich caramel in color.

Cool completely before serving.

Note: This recipe is my adaptation of Dan Leader's from Bread Alone.

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