Olive bread part 2 abm
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Olive bread part 2 abm
Last updated 6/12/2012 12:45:17 AM. Recipe ID 5032. Report a problem with this recipe.
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      Title: Olive bread part 2 abm
 Categories: Breads
      Yield: 2 Loaves
  PREPARATIONS for BAKING: Take the baskets from the refrigerator and
  remove the wrapping. Let the dough warm almost to room temperature
  for 1 1/2 to 2 hours--it is important that it not be chilled. HALF AN
  HOUR BEFORE ESTIMATED BAKING TIME: Place the baking stone or tiles on
  the oven rack in the lower third of the oven and preheat to 500
  degrees F. SLASHING THE DOUGH: Gently invert each basket, catching
  the dough in your hand and laying it carefully on a lightly floured
  wooden peel. With a single-edged razor, make a quick slanting 1/2"
  slash in the top of the dough from one side to the other. Open the
  slash slightly with your fingers. BAKING THE BREAD--45 minutes.
  Spritz the oven liberally with water and close the door for 5 seconds
  to trap the steam. Then quickly open the door and slide the dough
  onto the hot baking surface, jerking away the peel. Immediately turn
  down the oven temperature to 450 F. Continue spritzing the oven with
  water every 3 minutes for first 15 minutes of baking. When the breads
  are firm enough, rotate their positions to ensure more even coloring.
  Continue baking for about 30 minutes. The cut should open up and the
  bread will rise to almost double its original size. WHEN IS IT DONE?
  The crust will be a deep golden brown, with visible small
  fermentation bubbles particularly around the base. When tapped on the
  bottom, the bread should make a hollow sound--the temperature on an
  instant thermometer plunged into the bottom of the bread should be
  200 degrees F. Remove the bread to a rack to cool completely before
  slicing. Alternative overnight yeast batter: 1 package fresh or dried
  yeast 1/4 cup tap water, in a 1 cup measure 1/4 t sugar 1 cup
  all-purpose flour 1 cup water, droplets more if needed Crumble or
  sprinkle the yeast over the water in the measure, whisk in the sugar,
  and let rise for several minutes until it begins to foam. Whisk it
  again, then scrape into a 2 quart glass or plastic container. Whisk
  in the cup of flour, then the water, to make a mixture the
  consistency of pancake batter. Set uncovered at room temperature for
  several hours, until it foams and produces bit heavy bubbles. Stir it
  up, and leave overnight. May be used in place of the Silverton
  starter in any of her recipes. AHEAD OF TIME NOTE: If not to be used
  the next day, cover and refrigerate. The batter will gradually turn
  into a sourdough; feed it and treat it in the same way as the
  finished Silverton starter. NOTES: The type of olives is important.
  If you do not use firm enough olives they will dissolve into the
  bread causing a muddiness of flavor, and an excess of salt! I have a
  report of someone trying to use a DLC-7 SuperPro Cuisineart
  processor, which was a disaster! The starter oozed out of the bottom
  and it wouldn't knead the amount of flour and starter that's in the
  recipe. I use the Kitchenaid for this recipe with great success. It
  takes longer to knead, but is a much better alternative to a huge
  mess with the processor, plus I didn't have to do the recipe in two
  batches. I kept the dough pretty wet so I used only about 6 - 6 1/2
  cups of flour total.

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Recipe ID 5032 (Apr 03, 2005)

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