Bien Cuit: The Art of Bread by Zachary Golper

Author:Zachary Golper [Golper, Zachary]
Language: eng
Format: epub, pdf
Publisher: Regan Arts.
Published: 2015-11-17T06:00:00+00:00

INGREDIENTS

80 grams (generous 1/2 c) pitted salt-brined green olives, cut into 1/2-inch (1.5 cm) slices

10 grams (1 tbsp) white flour

1 recipe 30-Hour Sourdough Loaf, prepared through to the rest after the second stretch and fold

DIRECTIONS

* * *

1 Pat the olives dry to remove any excess brine. In a small bowl, toss the olives with the flour until evenly coated.

2 Once the 30-hour dough has rested for 1 hour after the second stretch and fold, do the third and final stretch and fold. Gently stretch the dough into a rectangle, scatter the olives evenly over the top, then press them gently into the dough (for photos of this process, see Incorporating Add-Ins,). Roll up the dough tightly from the end closest to you; at the end of the roll the dough will be seam-side down. Turn it over, seam-side up, and gently press on the seam to flatten the dough slightly. Fold in thirds from left to right and then do 1 roll and tuck sequence to incorporate the olives. Turn the dough seam-side down and tuck the sides under toward the center. Return the dough to the bowl, cover with the towel, and let rest for 20 minutes.

3 Follow all of the remaining steps for shaping and fermenting the 30-Hour Sourdough Loaf. Also bake as directed, but after removing the lid from the Dutch oven, bake for 30 minutes, not 25. Remove from the Dutch oven and cool as directed.

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