To start the DOUGH,
add the yeast and water (check room and flour temperature and
determine the water temperature to be used by referring to water
temperature chart) ,into the pre-ferment sponge bucket.
Mix for approximately
3 minutes by hand, squeezing the sponge into a milky smooth liquid.
Pour into mixer fitted with a dough hook. (Scrape container
clean of all sponge).
Add salt, mix
for an additional 4 minutes or until good gluten is achieved or until
bowl clean up. Place dough in a well oiled bucket with the inside
cover oiled as well. Let rise 2 to 3 hours at 75° F (23.8°C),
until bubbles are the size of the olives.
Scale into
desired portions. Mold into
round balls on dry, un floured surface, creating a good surface, let rest, covered on lightly oiled surface,15 minutes.
Make-up into desired shapes.
Dip top surface of the dough into flour while holding
the sticky surface that was resting on the table. Allow
1 to 2 hours proof time.
Dock with single edged razor blade, docking knife or a
lame. Cutting the bread for maximum expansion as well as the decorative
effect. Choose a design to enhance the bread or roll shape.
With good oven humidification,
Bake 450°F (232°C) for 10
minutes then reduce heat slightly if loaves are browning too rapidly.
Approximate baking time should be 20 to 28 minutes.
For a
artisan thicker crust formation— When loaves are fully baked,
turn off oven, leave door open for 5 to 8 minutes before removing loaves
from oven.
*Both flour weights equal ( 2.37 lbs. or 1076 grams) =
100%
** both yeast weights equal .8%
*** Clamata olives give the best flavor (Greek Olives can
be purchased pitted). Green olives with pimentos make a good contrast to
the Clamata olives.
When selling Olive bread , be sure to attach or post a
disclaimer stating that some pits may be present and to be careful when
eating olive bread
