OLIVE-FRENCH BREAD
INGREDIENTS
5 cups plus 2 teaspoons bread flour, divided
2 cups cold water
1 1/2 packages yeast
4 ounces nicoise olives, pitted and sliced
2 teaspoons salt
METHOD
1.
Insert the dough hook into the stand mixer; put 5 cups flour and water into mixer
bowl. Beat on speed 1 for 4 minutes.
2.
Sprinkle yeast over dough, increase speed to 2 and beat for 4 minutes longer.
3.
Toss the olives with the 2 teaspoons of flour, add to the dough with the salt and
mix 2 minutes longer.
4.
Remove bowl from stand and cover with a clean tea towel; let rest for 15 minutes.
5.
Turn the dough out onto a lightly floured surface. Lightly knead into a ball, and
let rest, covered, for 45 minutes.
6.
Punch out the air, cut dough in half (about 21 ounces each half), and shape into
two baguettes. Place the loaves on one or two baking trays and sprinkle with
flour. Cover with towel, and let rest for 45 minutes.
7.
Preheat the oven to 400°.
8.
With a single-edge razor blade or a very sharp knife, make a slash down the
center of each loaf. Carefully slide the breads onto a baking stone and bake for
10 minutes. Spray with water and continue baking until the bread is well browned,
about 1 hour 10 minutes longer.
9.
Cool on wire rack.
14
WALNUT BREAD
“THE SPONGE” INGREDIENTS
2 cups unbleached all-purpose flour
1/2 tablespoon dry yeast
1 1/4 cups lukewarm water
“THE SPONGE” METHOD
1.
Place flour in mixer bowl with the flat beater attached.
2.
Dissolve the yeast in 1/4 cup of water at 115 -120°. Add the dissolved yeast into
the mixer bowl and beat on low. Add the remaining water to mixture. When a
smooth batter is achieved, remove the beater and cover the bowl with plastic
wrap. Let sit at room temperature for 2 1/2 to 3 hours or place in the refrigerator
overnight.
THE DOUGH INGREDIENTS
1 tablespoon dry yeast
1 3/4 cups lukewarm water
2 cups rye flour
2 cups stone-ground whole wheat flour
2 cups unbleached flour
The Sponge (above)
1 1/2 tablespoons salt
2 tablespoons honey
1 cup walnuts, chopped
THE DOUGH METHOD
1.
Dissolve the yeast into 1/4 cup of warm water at 115 -120 degrees.
2.
Add the newly dissolved yeast ,1 1/2 cups of water and the flours to The Sponge.
3.
With the dough hook attached, knead the ingredients on speed 3 for 5 minutes.
You should have a smooth, elastic ball. If the dough seems too wet, add a little
more flour.
4.
Cover the bowl with plastic wrap and let rise for 3 hours more, until tripled in bulk.
5.
Lightly flour a work surface and scatter 1/2 cup of nuts onto flour. Turn dough out
onto nuts and sprinkle the dough with the remaining nuts. Knead by hand until
all of the nuts are combined with dough.
6.
Butter 2 loaf pans or molds. Divide the dough in half and shape loaves to fit each
pan. Cover loosely with plastic wrap and let rise at room temperature until
doubled in bulk.
7.
Preheat oven to 450°.
(Continued)
15
