Use a firmer dough than the one used for the Rustic Bread (See recipe). Do not use Yeast. Only a large amount of starter. Mix well. Add some water if necessary. The dough should reach a 75-78 F temperature. The dough should be sticky but not wet. Process 5 more minutes. Add fresh thyme, chopped Moroccan olives and Kalamata olives. Let is rest for 5-10 minutes. Finish kneading by hand, on floured board. Gather the dough, rolling edges underneath again and again until the ball is smooth and rounded. Let it sit 2-3 hours, covered with plastic, in slightly oiled bowl. Dough is ready when it does not spring back (See above) When volume has doubled, refrigerate overnight. the following day,m let temperature reach 72-74 F.
Indent top of loaf with a knife. Bake for 45 minutes according to Rustic Bread instructions above.
Posted to MM-Recipes Digest by "Ulrich Sahm" <uwsahm@...> on Aug 14, 1998
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