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LAmourette - Olive Bread
Prep Time : 00h 12
Cooking Time : 00h 35
2 Bread
Preparation Time: 12 – 15 minutes
Proofing and Resting Time: 90 – 110 minutes
Baking Time: 35 – 40 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 25 g L’Amourette
- 125 g Rex Bavarian Dark
- 375 g Wheat flour (Type 550)
- 5 g Instant yeast
- 15 g Olive oil
- 365 g Water, approx.
- 45 g Olives
- 8 g Dried Thyme
Method
- Mix all Ingredients, except olives and dried thyme, with a spiral mixer for 3 minutes slow and 9 minutes fast, add the olives and dried thyme for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 27°C.
- Once all Ingredients mixed, start the bulk fermentation time for 30 minutes.
- Scale the dough into 450 g pieces and mould the dough gently round. Cover the dough pieces and start the intermediate proof for 20 minutes.
- Mould the dough in your preferred shape, we recommend oblong with pointed ends. Roll the dough pieces in rye flour and wrap in flour dusted dough towels.
- Allow the dough to final proof for 50 - 60 minutes. At ¾ proof, if you press your finger in the dough and it comes back halfway it’s ready to bake,
- Remove the dough pieces from the flour dusted dough towels and place onto a greased baking tray.
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- The oven should have a temperature of 230°C when you put the loaves in then decreasing to 190°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the loaves for 35 - 40 minutes.