Tuesday, January 8, 2013
Another Homemade Winner
Black, red, brown, green, brine cured, salt cured . . . I love them all.
With a bag of black oil-cured super piquant olives in the fridge and my still favorite bread cookbook, My Bread by Jim Lahey, on the shelf. I decided to try a new recipe from the bread guru -- Olive bread. Basically it's Lahey's famous no-knead bread recipe (3 cups flour, 3/4 tsp yeast, 1 1/2 cups water -- no salt in this case as the olives can be quite salty -- all mixed together and allowed to rise for 18 - 20 hours) with a good quantity of chopped olives.
After the first rise Lahey's ingenius home bread making plan instructs the baker to form the dough into a rustic loaf (well a rough ball, seam down) onto a kitchen towel dusted in cornmeal and allow the bread to rise again for 2 hours. The dough is then rolled into a pre-heated dutch oven (1/2 hour) to bake at 450º for 30 minutes covered and 30 minutes uncovered to mimic the delightful results and chewy crust of artisanal loaves fresh from a wood fired oven.
James didn't try this loaf right away. When I set out an appetizer plate with salami, prosciutto, and Andante dairy's outrageously delicious seasonal mixed milk tomme, Impromtu James realized he may not like olives . .. but he loves Olive bread.