I might be getting a head of myself but I understand that certain parts of recipe are flavor but certain parts are needed for the reaction. Is there anywhere that I can get more info on bread making in general?
Also if I would like to make rolls and not a loaf what would I do differently or is it more complicated then that.
Ingredients
- 3 cups flour
- 1/2 tsp salt
- 1 tsp fast action yeast
- 1 tsp thyme
- 3 tbsp olive oil
- 4 black or green olives, pitted and chopped
- 3 sun dried tomatoes in oil, drained and chopped
Directions
- Place flour and salt in a bowl and sprinkle over the yeast and thyme. Make a well in the center and then pour in 7/8 cup warm water and 2 tbsp of olive oil.
- Mix to a dough and knead on a floured surface for 1- minutes, until elastic.
- Place dough in a large oiled plastic bag. Seal and leave in a warm place for about 2 hours, or until doubled.
- Turn out on a floured surface and knead lightly. Flatten the dough with your hands. Sprinkle over the olives and tomatoes and knead them in until they are well distributed. Shape the dough into a long oval and place on a lightly greased baking sheet. Cover and leave to rise in a warm place for 45 minutes.
- Preheat the oven to 375
- When risen, press your finger several times into the dough, drizzle the remaining oil and sprinkle with crushed rock salt.
- Bake for 35-40 minutes or intil loaf is golden and sounds hollow when tapped on the bottom.
Suggestions-
Use Kosher or non-iodized salt
Add yeast to water then 2 or 3 tbs of the flour.
When above mixture becomes bubbly add a cup of flour & stir well
Then add olive oil salt and thyme stirring well
Slowly incorporate enough of the remaining flour to create a dough that does not stick to mixing bowl.
Knead on floured surface for 10 minutes.
Return kneaded dough to lightly oiled mixing bowl.
Cover bowl with large dinner plate
Allow to rise in 75 - 80 F room till doubled (should be less than 2 hours)
Do your thing with tomatoes and olives.
You'd probably get a better rise if you used less olive oil.
Read up on surface tension and slashing bread to get a better oven spring.
Use a high gluten or bread flour.
Save your rock salt for deicing sidewalks