Olive Bread Part 2

INGREDIENTS

INSTRUCTIONS

COOKING WITH MASTER CHEFS
PREPARATIONS for BAKING: Take the baskets from the refrigerator and remove
the wrapping. Let the dough warm almost to room temperature for 1 1/2 to 2
hours--it is important that it not be chilled.
HALF AN HOUR BEFORE ESTIMATED BAKING TIME: Place the baking stone or tiles
on the oven rack in the lower third of the oven and preheat to 500 degrees
F.
SLASHING THE DOUGH: Gently invert each basket, catching the dough in your
hand and laying it carefully on a lightly floured wooden peel. With a
single-edged razor, make a quick slanting 1/2" slash in the top of the
dough from one side to the other. Open the slash slightly with your
fingers.
BAKING THE BREAD--45 minutes. Spritz the oven liberally with water and
close the door for 5 seconds to trap the steam. Then quickly open the door
and slide the dough onto the hot baking surface, jerking away the peel.
Immediately turn down the oven temperature to 450 F. Continue spritzing the
oven with water every 3 minutes for first 15 minutes of baking. When the
breads are firm enough, rotate their positions to ensure more even
coloring. Continue baking for about 30 minutes. The cut should open up and
the bread will rise to almost double its original size.
WHEN IS IT DONE? The crust will be a deep golden brown, with visible small
fermentation bubbles particularly around the base. When tapped on the
bottom, the bread should make a hollow sound--the temperature on an instant
thermometer plunged into the bottom of the bread should be 200 degrees F.
Remove the bread to a rack to cool completely before slicing.
Alternative overnight yeast batter: 1 package fresh or dried yeast 1/4 cup
tap water, in a 1 cup measure 1/4 t sugar 1 cup all-purpose flour 1 cup
water, droplets more if needed
Crumble or sprinkle the yeast over the water in the measure, whisk in the
sugar, and let rise for several minutes until it begins to foam. Whisk it
again, then scrape into a 2 quart glass or plastic container. Whisk in the
cup of flour, then the water, to make a mixture the consistency of pancake
batter. Set uncovered at room temperature for several hours, until it foams
and produces bit heavy bubbles. Stir it up, and leave overnight. May be
used in place of the Silverton starter in any of her recipes.
AHEAD OF TIME NOTE: If not to be used the next day, cover and refrigerate.
The batter will gradually turn into a sourdough; feed it and treat it in
the same way as the finished Silverton starter.
NOTES:  The type of olives is important. If you do not use firm enough
olives they will dissolve into the bread causing a muddiness of flavor, and
an excess of salt! I have a report of someone trying to use a DLC-7
SuperPro Cuisineart processor, which was a disaster! The starter oozed out
of the bottom and it wouldn't knead the amount of flour and starter that's
in the recipe. I use the Kitchenaid for this recipe with great success. It
takes longer to knead, but is a much better alternative to a huge mess with
the processor, plus I didn't have to do the recipe in two batches. I kept
the dough pretty wet so I used only about 6 - 6 1/2 cups of flour total.
Julia Child's note: Nancy Silverton's sturdy olive bread has a delicious
aroma of real olives, but not overpoweringly so. This time the dough has
the feel of a regular conventioanl dough but is made with her famous grape
starter. Olive bread is one of her customer's favorites--how fortunate we
can now make it in our own kitchens.
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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