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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