Tuesday, February 21, 2017

Olive Bread

Rose's Olive Bread 
is a nice easy recipe.
It turned out to be one of those
breads that puts me in 
a good mood to make;
not too much fiddling,
straight forward with minimal rising times
resulting in a great bread
for minimal effort.

The biga is simply mixed
in a bowl with a spoon.
Set over night to bubble away,
mine was left in the frig for 
another twenty four hours.

This was the first time I proofed a bread
in a towel lined strainer.
The dough is lighter than air.
Flipping it over onto the pan
took a gentle hand so as not to deflate.

The baking temperature is decreased
by increments.
I made a foil tent for the last few minutes.
this bread is one
I'd gladly pay for in a restaurant.
Definitely on the 
make again list.

Rose Levy Beranbaum