Olive bread | Dr Doughlittle

Olive Bread with Large Green Olives. Non No Knead method.

400g Unbleached All Purpose Flour
1 1/4 Cup filtered water
1 1/4 tsp dry yeast
1/4 tsp sea salt.
100g Large pitted green Kalimantan Olives.
Polenta for dusting.

Place all the dry ingredients in the Kitchen Aid mixing bowl and mix well. Then add in the water.

Have your ingredients ready.

Dough mixing | Dr Doughlittle

Dough coming off the wall of the bowl.

Dough shaped | Dr Doughlittle

Dough shaped by folding into a ball.

Keep mixing till the dough comes off the sides of the metal bowl, adding more flour or water accordingly, adding only half a table spoon of either to adjust till the dough is silky smooth.
Transfer to a floured surface and fold to shape into a ball.


Polenta | Dr Doughlittle

Towel floured with polenta.

Dough shaped | Dr Doughlittle

Transferred to towel.

Dough proofing | Dr Doughlittle

Towel folded over to cover.

Then transfer the dough to a well floured towel ( I used polenta and the All Purpose flour) and leave the ball of dough to rise covered, for 1 1/2 to 2 hours depending upon the ambient temperature. Meantime heat up the Dutch oven to 240˚C.

Dough enlarged in size | Dr Doughlittle

After proofing, dough enlarged in size.

Dr Doughlittle | Dutch Oven

Dough flipped into hot Dutch Oven.

When the dough has risen somewhat, poke the surface with your finger and if the dough does not bounce back, it’s ready for baking. The dough may not be seen to rise to “double it’s size”. No matter.
Flip the dough into the hot Dutch oven, and cover with the lid. Return this to the oven and bake at 230˚C for 30 minutes, then removing the cover, bake for a further 15 to 20 minutes to brown the crust. Remove from the oven and cool the loaf on a metal rack for at least 1/2 hour before slicing.

Olive bread | Dr Doughlittle

Crispy crust, chewy crumb with medium sized holes.

“A book of verses underneath the bough
A flask of wine, a loaf of bread and thou
Beside me singing in the wilderness
And wilderness is paradise now.” 
― Omar KhayyámEdward Fitzgerald’s The Rubaiyat of Omar Khayyam 


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