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  1. Exported from MasterCook

  2. OLIVE LADDER BREAD (Fougasse)

  3. Recipe By : BAKER'S DOZEN SHOW

  4. BD1A29

  5. 1 Preparation Time :

  6. Categories :

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. 2 1/2 cups lukewarm water

  9. 1 teaspoon dry yeast

  10. 6 cups unbleached all purpose flour -- (6 to 7)

  11. 2 tablespoons olive oil plus extra for oiling surfaces

  12. 2 teaspoons salt

  13. 1 1/2 cups pitted and chopped black olives

  14. Kalamata)

  15. 1/4 cup buckwheat flour

  16. You will need a large bread bowl, four 10- by 15- inch or larger baking

  17. sheets that will fit in pairs

  18. side-by-side in your oven, a sharp knife or razor blade, and a pastry brush.

  19. Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 cups of

  20. the all purpose flour. Stir

  21. 100 times in the same direction (one minute) to develop the gluten, then

  22. leave this sponge

  23. covered with plastic wrap for 30 minutes or up to two hours.Stir in olive

  24. oil, salt, olives, and buckwheat flour. Mix in remaining flour, a cup at a time, stirring always in

  25. the same direction,

  26. until dough becomes too stiff to stir. Turn dough out onto a well floured

  27. working surface. Using

  28. floured hands, knead gently until the dough has an even consistency (apart

  29. from the olives), then

  30. knead 5 minutes longer. Clean bread bowl, oil it lightly, place dough in the

  31. bowl, then cover with

  32. 2 to 3 hours. It will have almost doubled in volume.

  33. Oil two 10 by 15 inch (or larger) baking sheets. Flatten dough down gently

  34. with your hands, then

  35. turn out onto floured working surface. Cut dough in half, return half to the

  36. bread bowl and cover.

  37. Divide remaining half in two. Knead each half into a ball and then flatten

  38. gently with the palm of

  39. your hand. Let stand five minutes to rest. Working with each piece in turn,

  40. flatten out with your

  41. 10 inches long and 5 to 6 inches wide.

  42. It will be about 1/2 to

  43. 3/4 inch thick. Transfer each to a lightly oiled baking sheet at least

  44. inches long. Let loaves

  45. 20 to 30 minutes, covered with a damp towel or plastic wrap.

  46. Preheat oven to 400

  47. degrees and set rack at the center of the oven or just above. (If your

  48. baking sheets do not fit

  49. side-by-side on one rack, place two racks in oven, one just above the center

  50. and one just below.

  51. 10 to

  52. minutes), switch

  53. the two around.) Just before placing in the oven, use a sharp knife or razor blade to make cuts

  54. through the breads: Starting two inches from the top and about an inch from

  55. the side, cut across

  56. the bread to within an inch of the other side. Make two more cuts, parallel

  57. to the first, at about 2

  58. inch intervals (the cuts should go all the way through the dough). The dough

  59. will separate at

  60. each cut, so that the bread looks like a kind of fat-runged ladder; you can

  61. pull dough apart even

  62. more if you wish and if your baking sheets are long enough, by pulling

  63. gently on each end of the

  64. breads to make the slits gape more. Brush each loaf lightly with olive oil

  65. all over, place in the

  66. oven, and bake for 20 minutes. Breads will be golden when done.

  67. Once first two loaves are in the oven, oil two more baking sheets, then

  68. flatten remaining dough,

  69. divide into two, and repeat steps required to form loaves. Breads should

  70. almost have finished

  71. rising by the time the first batch comes out of the oven.

  72. Yield: 4 loaves - - - - - - - - - - - - - - - - - -


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