OLIVE ROSEMARY SOURDOUGH
This recipe is a classic artisan-style sourdough bread with 30% whole wheat flour. We add the kalamata olives and chopped rosemary during the initial mixing for a scrumptious flavor that is spread throughout the final bread. This loaf makes a great appetizer or snacking bread.
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Number Of Ingredients 7
Steps:
- Mixing and Bulk Fermentation
- Thoroughly mix the flours, water, starter, and salt in a bowl that has enough room for the dough to double in size.
- Add the olives and rosemary and continue mixing until they're evenly distributed. Note the level of the dough and the time. Cover the dough and let it rest on your counter for 30 minutes.
- With damp fingertips, stretch and fold the dough, lifting the edges of one side of the dough and folding it over to the other side. Go around the bowl 2 to 3 times, stretching and folding, and stop when the dough feels tighter. Cover and let the dough rest again for 30 minutes.
- Perform three more rounds of stretching and folding as in step 2, separated by 30-minute rests.
- When the dough has almost doubled in size and the surface is puffy and bubbly, end the bulk fermentation. Depending mostly on temperature, this will likely be 6 to 10 hours from mixing.
- Pre-Shaping, Bench Rest, and Shaping
- Scrape the dough out of the bowl onto a well-floured countertop and pre-shape it into a ball.
- Cover the dough with your inverted mixing bowl and let it bench rest for about 20 minutes.
- Flour the top of the dough and use your bench knife to flip it onto the floured side. Shape the dough into the appropriate shape for your baking vessel.
- Final Proof
- Let your shaped dough rest on its seam while you flour your proofing basket, then place the dough in the basket seam-side up.
- Cover the basket and let the dough rise for another 1 to 3 hours for the final proof. The dough will expand in the basket but not double in size. If you want to bake much later, you can do the final proof in the refrigerator for 10 to 12 hours and bake the dough directly from the cold.
- Baking and Storage
- Before the end of the final proof, preheat your oven and baking vessel for 30 minutes at 500°F (or 450°F if that is the heat limit of your baking vessel).
- Remove your dough from the refrigerator, flip it out of the basket onto a piece of parchment paper, and score the top of your dough.
- Transfer the parchment and dough to the base of your baking vessel, cover, and return the vessel to the oven.
- Bake for 20 minutes and then drop the oven temperature to 450°F. After another 10 minutes, take off the lid, and after another 5 to 10 minutes, remove the bread from the oven. The internal temperature should be 205°F or higher.
- Let the bread cool on a rack for about 2 hours before slicing.
- Store the bread cut-side down on your cutting board with a cloth over it. Slice and freeze after 3 to 4 days.
SOURDOUGH ROSEMARY BREAD
This Italian bread is baked especially for Easter. Fresh rosemary can be lightly browned in olive oil to flavor the oil (then discard the rosemary) instead of using the dry rosemary. Recipe is from the book, "World Sourdoughs From Antiquity" by Ed Wood.
Provided by Donna M.
Categories Sourdough Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Measure the starter into a mixing bowl.
- Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
- Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
- Turn onto a floured surface and knead in remaining flour until dough is satiny.
- Form an oval or round loaf.
- Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
- Preheat oven to 350 degrees F.
- Make crisscross slash in top of loaf.
- Brush with the remaining beaten egg.
- Bake for 45 minutes.
- Remove loaf from baking sheet and cool on a wire rack.
- NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg.
- Shape and bake as above.
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