Olive ladder bread (fougasse)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Olive ladder bread (fougasse)
Last updated 6/12/2012 12:58:27 AM. Recipe ID 21216. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Olive ladder bread (fougasse)
 Categories: Breads
      Yield: 4 Servings
  2 1/2 c  Lukewarm water
      1 ts Dry yeast
      6    To 7 cups unbleached all
           Purpose flour
      2 tb Olive oil plus extra for
           Oiling surfaces
      2 ts Salt
  1 1/2 c  Pitted and chopped black
           Olives (Nyons or Kalamata)
    1/4 c  Buckwheat flour
  You will need a large bread bowl, four 10 by 15-inch or larger baking
  sheets that will fit in pairs side-by-side in your oven, a sharp
  knife or razor blade, and a pastry brush.
  Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2
  cups of the all purpose flour. Stir 100 times in the same direction
  (one minute) to develop the gluten, then leave this sponge covered
  with plastic wrap for 30 minutes or up to two hours.Stir in olive
  oil, salt, olives, and buckwheat flour. Mix in remaining flour, a cup
  at a time, stirring always in the same
  direction, until dough becomes too stiff to stir. Turn dough out onto
  a well floured working surface. Using floured hands, knead gently
  until the dough has an even consistency (apart from the olives), then
  knead 5 minutes longer. Clean bread bowl, oil it lightly, place dough
  in the bowl, then cover with plastic wrap. Let rise for 2 to 3 hours.
  It will have almost doubled in volume.
  Oil two 10 by 15-inch (or larger) baking sheets. Flatten dough down
  gently with your hands, then turn out onto floured working surface.
  Cut dough in half, return half to the bread bowl and cover. Divide
  remaining half in two. Knead each half into a ball and then flatten
  gently with the palm of your hand. Let stand five minutes to rest.
  Working with each piece in turn, flatten out with your palms into a
  rectangle or oval about 10-inches long and 5 to 6-inches wide. It
  will be about 1/2 to 3/4-inch thick. Transfer each to a lightly oiled
  baking sheet at least 14-inches long. Let loaves rise for 20 to 30
  minutes, covered with a damp towel or plastic wrap. Preheat oven to
  400 degrees and set rack at the center of the oven or just above. (If
  your baking sheets do not fit side-by-side on one rack, place two
  racks in oven, one just above the center and one just below. One
  bread can go on each rack; about halfway through baking (after 10 to
  12 minutes), switch the two around.) Just before placing in the oven,
  use a sharp knife or razor blade to make cuts through the breads:
  Starting two inches from the top and about an inch from the side, cut
  across the bread to within an inch of the other side. Make two more
  cuts, parallel to the first, at about 2-inch intervals (the cuts
  should go all the way through the dough). The dough will separate at
  each cut, so that the bread looks like a kind of fat-runged ladder;
  you can pull dough apart even more if you wish and if your baking
  sheets are long enough, by pulling gently on each end of the breads
  to make the slits gape more. Brush each loaf lightly with olive oil
  all over, place in the oven, and bake for 20 minutes. Breads will be
  golden when done.
  Once first two loaves are in the oven, oil two more baking sheets,
  then flatten remaining dough, divide into two, and repeat steps
  required to form loaves. Breads should almost have finished rising by
  the time the first batch comes out of the oven.
  Yield: 4 loaves

Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
[an error occurred while processing this directive]
Recipe ID 21216 (Apr 03, 2005)

[an error occurred while processing this directive]