Распечатать
E-mail
 |
Ингредиенты
- 2 cups Kalamata olives, drained and pitted
- 1 tsp dry yeast (instant or regular active)
- pinch of granulated sugar
- 2 cups white whole wheat flour
- 2 cups all-purpose flour
- 1 tsp salt
- about 1 1/4 cups warm water, or more to achieve proper texture
View Full Recipe at In Erika's kitchen
.%20Turn%20the%20mixer%20back%20on%20and%20let%20it%20run%20about%205%20minutes%20to%20knead%20the%20dough.%20Hand-mixing%20instructions:%20In%20a%20large%20bowl,%20add%20the%20yeast,%20sugar%20and%20a%20few%20tablespoons%20of%20warm%20water.%20Stir%20to%20dissolve%20the%20yeast%20and%20let%20sit%205-10%20minutes,%20until%20the%20yeast%20has%20bloomed.%20Add%20the%20flours,%20salt%20and%20olives,%20then%20add%20the%20warm%20water%20a%20bit%20at%20a%20time,%20pouring%20with%20one%20hand%20and%20mixing%20with%20the%20other%20hand.%20When%20the%20dough%20comes%20together%20into%20a%20shaggy%20mess,%20turn%20it%20out%20onto%20the%20counter%20and%20start%20kneading,%20adding%20more%20water%20a%20spoonful%20at%20a%20time%20if%20the%20dough%20feels%20dry,%20or%20more%20all-purpose%20flour%20a%20spoonful%20at%20a%20time%20if%20the%20dough%20feels%20too%20wet.%20Continue%20kneading%20about%2010%20minutes,%20folding%20the%20dough%20over%20on%20itself,%20turning%20a%20quarter-turn,%20and%20repeating,%20until%20the%20dough%20feels%20smoother%20and%20somewhat%20more%20cohesive.%20It%20doesn't%20have%20to%20be%20baby-smooth.Spray%20the%20inside%20of%20a%20large%20zip-top%20bag%20with%20nonstick%20cooking%20spray.%20Put%20the%20dough%20inside%20the%20bag,%20press%20out%20the%20extra%20air,%20and%20zip%20the%20bag%20closed.%20Place%20the%20bag%20in%20the%20refrigerator%20overnight%20or%20as%20long%20as%2024%20hours.%20You'll%20want%20to%20check%20it%20a%20few%20times%20and%20release%20the%20gas%20that's%20built%20up%20in%20the%20bag,%20or%20you%20might%20end%20up%20with%20a%20little%20explosion.After%20the%20dough%20has%20risen%20in%20the%20refrigerator%20(and%20it%20won't%20rise%20much,%20so%20don't%20be%20alarmed),%20it's%20time%20to%20form%20the%20loaf.%20Set%20a%20piece%20of%20parchment%20paper%20on%20the%20counter%20and%20dust%20it%20generously%20with%20flour,%20then%20set%20it%20aside.%20Sprinkle%20a%20little%20more%20flour%20directly%20on%20the%20counter%20and%20turn%20the%20dough%20out%20of%20the%20bag%20onto%20the%20counter.%20You%20don't%20want%20to%20deflate%20it%20completely%20-%20just%20pull%20the%20edges%20down%20and%20under%20the%20center%20to%20form%20a%20ball,%20pinching%20the%20edges%20together%20underneath.%20Put%20the%20ball%20of%20dough%20on%20the%20floured%20parchment%20paper,%20cover%20with%20plastic%20wrap,%20and%20let%20sit%20on%20the%20counter%20about%20two%20hours.%20It%20will%20rise%20as%20it%20comes%20to%20room%20temperature,%20but%20not%20too%20much.If%20you%20have%20a%20cast%20iron%20Dutch%20oven%20or%20deep%20covered%20pot%20that%20can%20go%20in%20the%20oven,%20you'll%20want%20to%20bake%20your%20bread%20in%20that.%20Put%20the%20empty,%20covered%20pot%20into%20the%20oven%20and%20turn%20the%20heat%20to%20450%20degrees.%20Let%20the%20oven%20get%20good%20and%20hot.%20When%20it's%20ready,%20take%20the%20pot%20out%20of%20the%20oven,%20remove%20the%20lid,%20and%20gently%20place%20the%20unbaked%20loaf%20with%20the%20parchment%20paper%20in%20the%20pot.%20Replace%20the%20lid,%20put%20the%20pot%20back%20in%20the%20oven,%20and%20let%20bake%2030%20minutes.%20After%2030%20minutes,%20remove%20the%20lid%20and%20continue%20to%20bake%20the%20loaf%20another%2020%20minutes.Take%20the%20pot%20out%20of%20the%20oven,%20remove%20the%20loaf%20from%20the%20pot,%20carefully%20peel%20the%20parchment%20paper%20off%20the%20bread,%20and%20let%20the%20olive%20bread%20cool%20on%20a%20rack%20at%20least%2030%20minutes%20before%20slicing.%20Serve%20with%20plenty%20of%20good%20butter.%3C/p%3E%3Cp%3EDetails%3C/p%3E%3Cp%3EPrep%20time:%2012%20hour%2020%20mins%20Cook%20time:%2050%20mins%20Total%20time:%2013%20hour%2010%20mins%20Yield:%201%20large%20loaf%3C/p%3E){kind=link}