Recipe Ingredient
- Mix A
- 350g strong flour
- 100g whole wheat flour
- 8g salt
- 8g yeast
- 325g water
- Mix B
- 150g water
- 75g olive oil
- 50g dark pitted olive, sliced
Instructions
- Mix A at slow speed for about 10 minutes, increase to medium speed and mix for another 5 minutes until a strong dough is achieved.
- Add in Mix B and continue to mix for another 5 minutes at slow speed until dough is smooth.
- (Take precaution by not adding any additional flour as the dough is wet and sticky as compared to the previous recipes due to the high amount of liquid content).
- Grease container with corn oil and place dough to bulk ferment for about 30 minutes (double in size). Cover the container with damp towel tea cloth.
- The dough would then become sticky and get full of air bubbles after 30 minutes.
- Sprinkle flour on the work surface and turn out the dough on it.
- Once turned, divide dough into four equal portions and transfer each pieces of dough to a parchment sheet. Shape them into irregular oval loaves, about 5in. Make some pits on the loaves, by inserting floured fingers, and dust the top with flour.
- Let them rise at room temperature until almost doubled in bulk, around 1 1/2 to 2 hours.
- Bake at 220 degrees Celcius for about 30 minutes or until fully baked (Hollow sound to be heard when tapped to confirm if it is done).
- Cool the loaves on the wire rack before serving.
- Note: Halve the recipe to produce a single loaf.
