1 ts Active dry yeast
1 1/2 c Water; 105-115 degrees
1 1/4 c Basic bread sponge
3 1/4 c All-purpose flour;
-unbleached
1/3 c All-purpose flour; for
-kneading
4 ts Kosher salt
1/2 c Olives; Kalamata,
; Pit & Chop Roughly
4 ts Fresh thyme; coarsely
-chopped
Can use any fleshy black olive in place of Kalamatas.
In a bowl, dissolve the yeast in the water. Allow to proof for three
minutes.
Stir the sponge into the water, breaking the sponge up using your hands or
a spoon.
Add 3 1/4 cups of the flour and salt and mix, scraping and folding until
the dough gathers into a single mass. Mix in the olives and thyme until
distributed. This dough will be wet and sticky.
Turn the dough out onto a lightly floured surface, and knead as much of the
1/3 cup of flour as is required to make a smooth and elastic dough.
Place the dough in a lightly oiled bowl, cover with plastic wrap and
refrigerate overnight.
Halve the dough and shape each piece into a ball and place in an oiled bowl
and cover with plastic. Allow to rise in a draft-free location for two
hours.
Turn out each piece of the dough onto a lightly floured work surface and
press out any large bubbles. Shape each half into a loose oval. Transfer
each of the ovals into a 9×5 loaf pan, with the seam on the bottom. Cover
again with plastic and allow to double in bulk, which should take 2 to 2
1/2 hours.
Preheat the oven for at least thirty minutes along with a baking stone or
tiles on the middle rack to 425. Place a baking pan with decent sides on
the bottom shelf. Boil two cups of water. Place the loaf pans on the
stones and then immediately pour the boiling water into the baking pan.
Bake for 35-40 minutes until the loaves are hollow sounding when removed
from the pans and tapped on the bottom. Take the loaves out of the pans
and cool on a rack.
Yields
1 Servings