Recipe: olive bread (1 large loaf)
Ingredients:
- 3 cups atta flour
- 3 tp active dry yeast
- 2 TB sugar
- 1 tp salt
- 1/2 cup + 2 TB water
- 2 eggs
- 1/4 cup (half a stick) butter
- 1 cup olive
Procedure:
1. Proof yeast and melt butter.
2. Mix flour, sugar and salt in a large bowl.
3. When yeast is ready, add yeast to dry ingredients. Beat in 2 eggs. Then mix to form dough. Add water incrementally in 2 TB each time. After adding up to 1/3 cup water, add 2 TB butter. Continue kneading until dough is smooth. When dough is in good shape, add about 1 TB butter. Save 1 TB for later.
4. Proof dough in room temperature until volume doubles. Then punch dough down and stretch into a sheet. Spread olives. Roll up the sheet. Trim both ends. Rub the remaining butter generously on dough.
5. Proof on parchment paper until volume doubles. Preheat oven to 350F.
6. Bake at 350F for 45 minutes until richly browned. After the first 15 minutes, if the top has hardened, brush top with water. and resume baking. Cover loaf with foil when top is nicely brown.
Results:
9:00am, all ingredients:
9:10am, yeast nicely proofed:
9:12am, yeast and eggs added to sieved dry ingredients:
9:21am, 2 TB butter added:
9:25am, keep kneading to let the gluten develop, adding water incrementally:
9:31am, dough developing nice shape, but rather moist after adding about 1/2 cup and 2 TB water:
9:59am, dough after being allowed to rest a few minutes:
10:01am, dough's texture after rest:
10:02am, dough's impressive strength:
10:06am, 1 TB butter added:
10:08am, final dough ready to rest:
10:08am, final dough's height before rest:
12:21pm, dough rested over 2 hours:
12:21pm, dough's height after resting 2 hours:
12:22pm, dough's top after resting 2 hours:
12:23pm, dough's soft and spongy texture when squeezed:
12:48pm, dough after punched down, and allowed to rest 10 minutes:
12:49pm, dough being stretched:
12:51pm, olives added:
12:52pm, rolling dough into a log:
12:54pm, trimming off both ends of the log:
12:59pm, dough allowed to proof on parchment paper:
12:59pm, dough's two heels:
12:59pm, dough's height:
12:59pm, leftover dough from trimming:
1:06pm, leftover dough stretched to make a small log:
1:07pm, both large and small logs to proof:
1:42pm, dough proofed 25 minutes:
1:42pm, dough's proofed height:
1:42pm, dough's proofed heels:
1:47pm, loaves ready to bake uncovered at 350F:
2:00pm, loaves baked 12 minutes:
2:02pm, brushing water onto loaves' tops to give a hard crust:
2:03pm, loaves after brushed with water:
2:03pm, loaves resumed baking at 350F:
2:09pm, loaves after 5 more minutes:
2:09pm, loaves covered and resumed baking at 350F:
2:35pm, loaves baked 48 minutes, small loaf ready but large loaf returned to oven:
2:35pm, small loaf's bottom:
2:35pm, small loaf's top:
2:55pm, small loaf's edge and top after cooling 20 minutes:
2:55pm, small loaf's top detail:
9:10pm, small loaf's skin when cooled:
Next day 7:11am, small loaf sliced to make a big sandwich:
2:48pm, large loaf baked 1 hour in total:
2:49pm, large loaf's corner:
2:50pm, large loaf's height:
2:52pm, large loaf's bottom:
2:52pm, large loaf's heels:
2:53pm, large loaf's top details:
6:12pm, all in a day's work:
Next day, dinner:
Observations:
1. I never expect the rise of this loaf to be so spectacular!
2. The small loaf has a softer crust. The large loaf has a rather hard crust.
3. When I try to sieve the atta flour, I notice that the bran in the flour is rather large in size. The KAF wheat flour has no problem passing my sieve, but the atta flour leaves behind some bran.
4. The crumb of the olive bread is a little coarse and flaky.
No comments:
Post a Comment