INGREDIENTS

INSTRUCTIONS

COOKING WITH MASTER CHEFS
Special equipment suggested: A food processor fitted with a steel blade (if
your machine is too small for the proportions here, make the dough in two
batches and combine them for the final hand-kneading) A dough scraper A 2X2
foot wooden, plastic, or marble work board surface Two wicker baskets about
10" across and 4" deep, lined with a clean dry cloth and lightly floured An
instant meat thermometer A bread peel A pizza stone or ceramic bread tiles
(you will find these in most good cookware departments, gourmet shops and
catalogs)
MIXING THE DOUGH AND FIRST MACHINE KNEADING: Measure the flour, wheat germ,
thyme, and starter into the bowl of the processor. Add the optional
dissolved yeast only if your starter was not fully alive ~-bubbly
throughout--after its final feeding. (If you are using the yeast-batter
alternative, you will not need the additional yeast.) Start the machine and
slowly pour in the water, then the salt. Process until the dough masses and
balls up and rotates under the cover for 10 to 15 revolutions. Uncover the
processor bowl and inspect the dough; it should be fairly smooth, soft and
a bit sticky when squeezed between thumb and finger. (If too wet and
sticky, sprinkle in and process briefly a tablespoon or so of flour; if too
stiff, process in droplets of water.)
SECOND MACHINE KNEADING: Let the dough rest 5 to 10 minutes, allowing the
flour particles to absorb the liquid. Proces again for 15 to 20
revolutions, then uncover the machine.
ADDING THE OLIVES AND PREPARATION FOR HAND KNEADING: Add the olives to the
machine, and process into the dough with short on-off spurts. You just want
to incorporate the olives, not chop them. Turn the dough onto a lightly
floured board and knead by hand for several turns to be sure the olives are
well incorporated, and that the dough is smooth. Divide in half with the
scraper. Tuck all sides of each piece under itself and roate the dough
briefly with your palms to form a ball shape. Cover with a clean, dry cloth
and let the dough rest on the board for 15 minutes.
FORMING THE DOUGH: One at a time, with the pams of your hands roll each
ball of dough around, pulling the bottom against the board, creating
tension to stretch the covering "skin" smoothly over the entire surface of
the dough. If more tension is needed, spritz the surface of the dough with
a little water. Cupping your hands around the ball and using pressure
against the board, continue rotating until the ball is uniformly smooth,
with no blisters or breaks. Turn the ball over, pinch the center of the
bottom together to seal, and place pinched side down in a floured basket.
LETTING THE DOUGH RISE--2 hours: Leave the baskets uncovered at room
temperature for 1 1/2 to 2 hours, or until the dough has started to rise.
Enclose each basket in plastic wrap and refrigerate overnight.
Posted 12-01-93 by RICHARD TAYLOR on F-Cooking
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
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