Sunday, January 15, 2012

Walnut & Olive Bread

400 ml lukewarm water
2 tsp salt
3/4 tbsp active dry yeast
270 g all-purpose flour
200 g whole wheat flour
10 g vital wheat gluten
100 g Kalamata or black olives, coarsely chopped
100 g coarsely chopped walnuts

In a 5-6 liter container, dissolve the salt and yeast in the water. (They don't have to dissolve completely at this point.) Add remaining ingredients and mix with a wooden spoon or dough whisk until just incorporated. Cover container with a lid (not air-tight) or a piece of plastic wrap (make some holes with a toothpick). Let dough rise for 2-3 hours, then chill dough in the fridge for at least three hours (or several days) in the fridge. Sprinkle a piece of parchment paper with cornmeal. Dust dough with flour and take out of the container. Sprinkle with more flour as needed, so that the dough doesn't stick to your fingers. Shape dough quickly into a ball by gently stretching the surface of the around to the bottom on all four sides. Then stretch ball gently into an oval. Place on the prepared parchment paper, sprinkle top and sides with flour, and insert the loaf with the parchment paper into a large enough loaf pan. Let rest for 40-60 minutes before baking. Thirty minutes before baking, preheat the oven to 450F, with one rack (with a baking stone if you have) placed in the middle of the oven and a second one, holding a small empty tray, on any other shelf that doesn't interfere with the baking process. Just before baking, take the dought with the parchment out of the loaf pan and place on a baking sheet (or 2 stacked baking sheets if you don't have a baking stone), with a serrated knife, slash a 1/4" deep cut across each roll. Put the bread in the oven and quickly pour 1 cup hot water into the empty tray. Bake the bread for 30-40 minutes until nicely browned and crusty, and sounding hollow when tapped in the bottom. Let cool on a wire rack.

(adapted from "Artisan Bread in Five Minutes a Day" &"Healthy Bread in Five Minutes a Day", both by Jeff Hertzberg and Zoe Francois)