Wholewheat Olive Bread

• Vegan

• Condiments

  • 1 cup Olives

• Baking & Spices

  • 250 g Plain flour
  • 22 g Salt
  • 750 g Wholewheat flour
  • 3 g Yeast, instant dried

• Liquids

  • 800 g Water

Found on thewhiteramekins.com

Description

Ingredients

• 750 gm wholewheat flour
• 250 gm plain flour
• 800 gm water (32 degree C to 35 degree C)
• 22 gm salt
• 3 gm instant dried yeast
• 1 cup olives (pat dried, without any brine water)

Directions

• Mix both the flours by hand in a 5 liter capacity container. Add water and mix by hand until incorporated. Cover and let rest for 20 to 30 minutes.
• Sprinkle salt and yeast over top of dough. Mix by hand, wetting your hand before mixing, so the dough doesnt stick to you (it is ok to rewet your hand 3-4 times). Reach underneath and grab about one quarter of dough, gently stretch it and fold it over top of rest of the dough in container. Repeat this stretch and folding process 3 more times until salt and yeast are fully enclosed. Using your thumb and forefinger, make five or six cuts across the entire mass of dough and then fold the dough over itself a few times. Repeat this cutting, folding 3-4 more times until all the ingredients are fully integrated and the dough has some tension in it. Let the dough rest for a few minutes and then fold for another 30 seconds or until dough tightens up.
• Dough needs three folds, which need to be done during first 1 1/2 hours after mixing the dough, as described in above process. Add the olives to the dough and follow the steps to fold. For folding, dip your hand in some warm water to wet it, so that dough doesnt stick to you. Reach underneath the dough and pull about a quarter up to stretch it until you feel resistance, then fold it over top of rest of the dough. Repeat four five times, working around the dough, until it has tightened into a ball. Grab the entire ball and invert it so the seam side faces down. Let it rest covered for 30 minutes and repeat the folding process 2 more times, with a 30 minute gap between each folding process. Let cover and rest for about 5 hours, or until dough has tripled its original volume. It is now ready to be divided into loaves.
• Moderately flour a work surface. Flour your hands and sprinkle a bit of flour around the edges of the container having dough. Tip the container lightly and working your floured hands beneath the dough to loosen it from the bottom of container. Gently ease the dough out on the work surface without pulling it or tearing it. Cut the dough into two equal size pieces.
• Dust 2 kitchen towels with flour and place them inside two deep bowls, spreading them so as to cover the inner surface of the entire bowl. These are the proofing bowls. Take one piece of dough at a time and stretch and fold one quarter of dough over top of rest of the dough, repeating until you get a medium shaped ball, with a little tension in it. Then flip it over the work surface with seam side facing the surface. Place it inside the prepared proofing bowl with seam side facing down. Repeat the shaping process with the remaining piece of dough.
• Lightly flour the surface of the loaves. Cover with kitchen towels and let them rest for 1 1/4 hours, assuming the room temperature of about 21 degree C. Poke the rising loaves making an indentation about 1/2 inch deep, after the proofing time is over to test if the loaves have proofed perfectly. If the dough springs back slowly, the loaves have proofed perfectly. If the indentation spring back immediately, loaves need some more time to proof.
• At least 45 minutes prior to baking, put two dutch ovens on the middle rack of oven with their lids on. Preheat at 245 degree C. If you have one dutch oven, put the second loaf in fridge about 20 minutes before baking the first loaf. Bake loaves sequentially, giving the dutch oven a 5 minutes reheat after removing the first loaf.
• Invert the proofed loaf onto a work surface lightly floured, keeping in mind that the top of the loaf will be the side that was facing down while it was proofing - the seam side. Use oven mitts to remove the preheated dutch oven from the oven. Remove the lid and carefully place the loaf into the hot dutch oven seam side up. Use mitts to replace the lid and put the dutch oven in the oven. Bake for 30 minutes and then carefully remove the lid and bake for another 20 minutes, until at least medium dark brown all around the bread. Remove the dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack for 20 minutes before slicing into the bread.