Recipe for olive baguettes – The Good Life France | EUROtoday

Crispy Baguette Laced with olives, olive bread, are scrumptious on their very own, daughter or deciped. This recipe for olive baguettes creates a style of the mediterranean, a scrumptious rustic bread that options only a bere easy components however teeming with flavour.

Makes 3 Loaves, Weight about 14 Oz. (400 g) Each

Active Time: 1½ Hours
Time fermentation fermented dough: Overnight
Bulk Fermentation Time: 1 HOUR + 10–12 HOURS IN THE REFRIGERATOR
Proofing time: 45 minutes
Cooking Time: 30–40 minutes
Storage: as much as 2 days wrapped in a clear dish Towel

Team

Mixer + Dough Hook stand
Instant-Read Thermometer
BREAD LAME

INGREDIENTS

Fermented dough

1½ cups (6 oz./180 g) White BREAD FLOUR (T65)
½ cup scant (112 g/112 ml) Water
½ tsp (3 g) salt
0.2 oz. (3 g) Fresh Yeast

Olive combination

1.75 oz. (50 g) pitted black olives, roughly chopped
1.75 oz. (50 g) Pitted Green Olives, Roughly Chopped
0.25 OZ. (5 g) Basil Leaves, Chopped
Scant 2 TBSP (25 g/27 ml) Extra Virgin Olive Oil

Olive BREAD DOUGH

4 cups + 2 TBSP (1 lb. 2 oz./500 g) White BREAD FLOUR (T65)
1⅓ Cups (325 g/325 ml) Water
2 TSP (10 g) salt
0.25 OZ. (5 g) Fresh Yeast
10½ oz. (300 g) fermented dough (See Above)
Olive Mixture (See Above)

Method

Preparing the fermented paste (2 days forward)

MIX THE FLOUR, WATER, SALT, AND YEAST TOGETHER IN THE BOWL OF THE STAND MIXER AND KNEAD ON LOW SPEED, OR by HAND, for 10 minutes UNTIL SMOOTH. Place in a Bowl, Cover with Plastic Wrap, and Let Ferment Overnight within the Refrigerator.

Preparing the olive combination (1 day forward)

All the olive mixture combination components in a bowl.

PREPARING THE OLIVE BREAD DOUGH (1 Day AHEAD)

KNEAD ALL THE OLIVE BREAD DOUGH INGREDIENTS, EXCEPT THE OLIVE MIXTURE, in The BOWL OF THE STAND MIXER ON LOW SPEED FOR 5 MINIR WELLIL WELL COMPANED. Increase the velocity to medium and knead for six minutes. With the Mixer Running on Low Speed, Add the Olive Mixture and Continue to Knead for two minutes Until Well Distributed. Make positive the Dough Temperature don’t exceed 75 ° F (24 ° C). Place in a clear bowl, cowl with plastic wrap, and let clips for half-hour at room temperature. Fold the Dough Once, then Cover With Plastic Wrap and Let Ferment for 10–12 Hours within the Refrigerator.

Shaping and Proofing the Dough

The Next Day, Divide the Dough Into 3 Pieces Weight 14 Oz. (400 g) Each. Shape Each One Into A bastard Measuring 8 in. (20 cm) in Length and Place on a Baking Sheet Lined With Parchment Paper. Let proof in a steam oven set to 75 ° F (24 ° C), or we’ve rack in a turned-off oven above a bowl of boiling water, for 45 minutes.

BAKING THE LOAVES

Place A Rack within the Center of the Oven and Another Rack Directly beneath it. Place A Heavy-Duty Rimmed Baking Sheet on the Bottom Rack and Preheat the Oven to 480 ° F (250 ° C/Gas Mark 10). Bring 1 Cup (250 ml) Water to Simmer. Using the bread blade, rating every loaf lengthwise down the middle. Place The Loaves On The Baking Sheet within the Oven and Carefully For The Simmed Water Into The Rimmed Sheet On The Lower Rack To Create Steam. Quickly Close The Oven Door and Bake for 30–40 minutes. IMMOSIELY Transfer the Loaves to a Rack and Let Them COOL COMPLETELY AT ROMTERATURE.

Extracted from French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi Paris (Flammarion, 2024).

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