DerHusker
Babbling Farker
Had a party to go to so I made a loaf of Steve’s (artisanbreadwithsteve) Mediterranean Olive Bread to share. (made some minor tweaks) It was a big hit with a dish of EVOO & Balsamic Vinegar for dipping.
3 cups flour. (I used white all-purpose flour)
1 1/2 tsp. salt
1/4 tsp. instant yeast
1 tsp. Thyme
Zest of 1 Lemon
4 oz of sliced black olives
5 oz of stuffed green olives (sliced)
1 tbsp. Olive oil
12 oz. cool tap water
Here’s the dough after proofing over night
Flattened on a well-floured poly board
Turned it onto itself, cut in half and formed into 2 basic loaf shapes and placed into parchment paper sling in loaf pans for additional 90 min. proofing.
Into preheated superstone covered bread baker. Cooked for 25 minutes covered and then 10 minutes uncovered.
And the money shots.
Also made another loaf of Cinnamon Raisin Honey Oatmeal Bread and Beer Bread.
All of it was good eats! :mrgreen:
3 cups flour. (I used white all-purpose flour)
1 1/2 tsp. salt
1/4 tsp. instant yeast
1 tsp. Thyme
Zest of 1 Lemon
4 oz of sliced black olives
5 oz of stuffed green olives (sliced)
1 tbsp. Olive oil
12 oz. cool tap water
Here’s the dough after proofing over night
Flattened on a well-floured poly board
Turned it onto itself, cut in half and formed into 2 basic loaf shapes and placed into parchment paper sling in loaf pans for additional 90 min. proofing.
Into preheated superstone covered bread baker. Cooked for 25 minutes covered and then 10 minutes uncovered.
And the money shots.
Also made another loaf of Cinnamon Raisin Honey Oatmeal Bread and Beer Bread.
All of it was good eats! :mrgreen:
