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Receta Rosemary Olive Oil Bread
by Global Cookbook

Rosemary Olive Oil Bread
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Ingredientes

  • 1 tsp active dry yeast
  • 1 1/2 c. water 105-115 degrees
  • 2 c. basic bread sponge
  • 3 Tbsp. extra virgin extra virgin olive oil
  •     extra virgin extra virgin olive oil for brushing
  • 3 c. All-Purpose Flour Unbleached
  • 1/3 c. unbleached all-purpose flour for kneading
  • 1/2 c. whole wheat flour preferably organic
  • 1/4 c. fresh rosemary finely minced
  • 2 Tbsp. kosher salt
  •     cornmeal for sprinkling

Direcciones

  1. Measure the rosemary*after* chopping.
  2. In a bowl, dissolve the yeast in the water. Allow to proof for three min.
  3. Stir the sponge and 3 Tbsp. oil into the water, breaking the sponge up using your hands or possibly a spoon. Stir in the rosemary and salt.
  4. Add in 3 c. of the unbleached flour, the whole wheat flour, and salt and mix, scraping and folding till the dough gathers into a single mass that will be wet and sticky with strands hanging from your fingers.
  5. Turn the dough out onto a lightly floured surface and allow to rest for 3 min. knead in as much of the 1/3 c. of flour as is required to make a smooth, elastic and only slightly sticky dough (use as little flour as is possible). Shape into a ball.
  6. Place the dough in a lightly oiled bowl, brush the top of the dough with additional oil, and cover with plastic wrap and chill overnight.
  7. Remove from the refrigerator and allow to hot-up in a draft-free spot for two hrs.
  8. Sprinkle a baking sheet without sides generously with cornmeal. On a floured work surface, halve the dough and then shape one piece into a ball, pressing to remove any large bubbles at the edges. Place the dough-ball on the baking sheet, being sure to put the seam on the bottom.
  9. Repeat with the second ball, leaving 3 to 4 inches between the two. Cover with plastic and allow to rise till doubled, in a draft-free location.
  10. This should take 2-2 1/2 hrs. These loaves will be flat and wide.
  11. Preheat the oven for at least thirty min along with a baking stone or possibly tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two c. of water. Brush the loaves again with oil and then, using a razor blade, make a tic-tac-toe pattern in the top of each of the loaves - don't tear the dough, you want to cut it. Pour the boiling water into the baking pan. Slide the loaves off the sheet and onto the stone.
  12. Bake for 20 min, reduce the temperature to 350 and then bake for another 30-35 min till the loaves are a light golden and hollow sounding when tapped on the bottom. When done, brush with additional extra virgin olive oil and transfer to cold on a rack.