INGREDIENTS

INSTRUCTIONS

Use a firmer dough than the one used for the Rustic Bread (See
recipe). Do not use Yeast. Only a large amount of starter. Mix well.
Add some water if necessary.  The dough should reach a 75-78 F
temperature.  The dough should be sticky but not wet. Process 5 more
minutes. Add fresh thyme, chopped Moroccan olives and Kalamata  olives.
Let is rest for 5-10 minutes. Finish kneading by hand, on  floured
board.  Gather the dough, rolling edges underneath again and  again
until the ball is smooth and rounded. Let it sit 2-3 hours,  covered
with plastic, in slightly oiled bowl. Dough is ready when it  does not
spring back (See above) When volume has doubled, refrigerate
overnight. the following day,m let temperature reach 72-74 F. Indent
top of loaf with a knife. Bake for 45 minutes according to Rustic
Bread instructions above.  Contributor:  cewvb@ilap.com  Posted to
MM-Recipes Digest  by "Ulrich Sahm"  <uwsahm@netvision.net.il> on Aug
14, 1998

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