Loaf of bread with olives and oregano

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11 February, 2023

Today we bring another recipe from our friend Luz Maria Lagoa Vives. Good friends, as an accompaniment to today’s meal, a delicious bread flavored with olives and oregano. Extra crispy crust and highly flavored crumb. At 75% hydration.

I hope you like it and I encourage you to do it ??

Loaf of bread with olives and oregano

People

Cooking time:

40 minutes

Total Time

40 minutes

Kitchen

Spanish Cuisine

Category:

bread and dough

Ingredients for Loaf of bread with olives and oregano

OLD DOUGH OR FOOT OF DOUGH

We will do this at least 24 hours before making the bread. It keeps perfectly for up to 3 days in the fridge.
50 grams strength flour
35ml lukewarm water
1 grams salt
1 grams fresh yeast

MASS

400 grams strength flour
300ml water
3 grams sugar
8 grams fresh yeast
9 grams salt
120 grams pitted olives
1 teaspoon oregano
20ml olive oil
old dough

Preparation of Loaf of bread with olives and oregano

Temper the water, crumble the yeast, stir, add the flour together with the salt (hidden), stir.
Cover and leave 1 hour at room temperature. Then we remove it with a fork to deflate it, cover it and take it to the fridge (holds up to 3 days)

MASS

We take the old dough out of the fridge so that it tempers.
Temper 50 ml of water, add the sugar and crumbled yeast, stir and let stand for 15 min (so that the yeast is activated)
Place the flour together with the salt (hidden) in the glass, add the activated yeast, the rest of the water, and the old dough,
10 seconds / speed 4.
Let rest for 20 min so that the flour particles are moistened.
now we knead
6 min / spike speed.
We turn the dough to the work table and add the split olives and oregano, integrate.
Now the oil, we integrate. Being highly hydrated, it will cost us a little, with 2 min of kneading by hand with the bertinet technique (French kneading), hitting and stretching, it will gradually detach from the work table.
Pour into a bowl sprayed with oil, cover and let ferment for 40 min.
After that time, in the same bowl, we fold it in the shape of an envelope and flatten it. We cover again and let it increase in size.
At 26° in my kitchen, it took 45 min to rise.
Sprinkle flour on the work table and turn the dough. Carefully, we fold it and turn it around. We will have made a ball. We leave it on baking paper sprinkled with flour. We cover 5 min for you to relax.
Now; Sprinkle flour on its surface and with the help of a rod (I used a hanger), we make 6 perpendicular slits. We press without fear until we feel the table. Sprinkle flour again and cover it.
We let it increase in size (mine 45 min)
20 min before the end of the rising, we turn on the oven to 230°C / heat up and down, we introduce a tray in the bottom to introduce hot water when we put the bread. And in the first shelf starting from the bottom, we introduce the tray in which the bread will go (I use a baking stone)
After the rising time has passed, we sprinkle flour on its surface again, introduce the bread and pour boiling water into the bottom tray. Bake for 15 min at that temperature and then lower to 200°C / and bake for another 35 min.
Turn off and let cool on rack
THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION