Bread with olives (oven)

Category: Yeast bread
Bread with olives (oven)

Ingredients

Wheat flour, premium 400g.
Rye flour, peeled 100g.
Yeast, pressed 10g.
Salt 10g.
Water 375g.
Bread with olives (oven)
  • Bread with olives (oven)
  • Bread with olives (oven)
  • Bread with olives (oven)
  • 7. Bon appetit!

  • The dish is designed for

    3 loaves

    Time for preparing:

    about 3 hours

    Note

    Tapenade (fr. la tapenade) sometimes Tapenade is a recipe for Provencal cuisine, especially Nice, in the form of a thick paste of chopped olives, anchovies and, of course, "tapen" (capers in Provençal) that gave the name to this recipe.

    Recipe Tapenade of olives / Tapenade d'olives noires

    Mandarinka
    This is a recipe from Richard Bertine's book "Your Bread"?
    Idol32
    Yes, exactly from there
    Mandarinka
    Quote: Idol32

    Yes, exactly from there

    I looked at the rest of your recipes, many from there. I love his books so far only I tried to make landfill, fa breton and buns for jack
    Idol32
    I recently wrote that I have a lot of books (especially Reinhardt - he is a very prolific writer), but I also like Bertinier's recipes the most - they are very simple and very reliable.
    Mandarinka
    I also have a lot of books, but for some reason it’s more pleasant to read Bertina’s books and I’ll immediately want to run and make bread.
    I just saw similar phrases in your recipe, so I asked
    Idol32
    Yeah, especially that famous flour and yeast mixing technique! It can always be used to determine 100% whether a person has read Bertinier or not.
    Idol32
    Forgot to add:

    Before the first reading of Bertinier, I always diluted yeast in warm water and gave it 10 minutes to activate. Now, almost always, I rub them with my hands.
    Idol32
    And I also forgot:

    Bertinier, in contrast to the same Reinhardt, provides each recipe with a small introduction, the theme of which is related to the bread and the author himself. I think this is important. Because bread is exactly the product that cannot be cooked without a soul. When baking bread, we put into it a part of ourselves, our thoughts, experiences and memories. Only then does the bread come out great.

    Therefore, after reading the next page with a recipe from Bertinier's book, I really want to give up everything and do new bread. It's a pity I no longer have his recipes that I could not try
    Admin

    Do you both have it? The second book is wonderful, she made many discoveries and reads easily and well! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=134.0
    Mandarinka
    Do you have a new book? It is called "grain business". There, almost all the bread is sourdough, it is written in great detail about sourdough. Before that, I could not understand in any way how to do it and why it is needed, although there is a lot of information on the forum, but somehow it was not absorbed

    And about rubbing yeast into flour, yes, this is exactly the phrase by which I figured you out, and before reading his book, I had never contacted fresh yeast at all, and now I just rub it in, never diluted it in water. Although, no, why am I lying? I now have a loaf from the Mistletoe in the oven, there it was necessary to make dough according to the recipe
    Mandarinka
    Quote: Admin

    Do you both have it? The second book is wonderful, she made many discoveries and reads easily and well! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=134.0

    Idol32
    If it's "Crust" (full name is Crust: Bread to Get Your Teeth Into), then yes, both. But only in English.
    Admin
    Quote: Idol32

    If it's "Crust" (full name is Crust: Bread to Get Your Teeth Into), then yes, both. But only in English.

    Then still there:
    Peter Reinhart's Artisan Breads Every Day
    Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
    🔗 or cheaper to purchase them directly on the Peter Reinhart website
    Idol32
    Thank you, but also there, I bought them on the Amazon in the kindle-edition. There is also a noteworthy book, 100 Great Breads by Paul Hollywood.
    Kindle is convenient of course, it's a pity only in English
    Idol32
    Quote: Mandarinka

    Do you have a new book? It is called "grain business". There, almost all the bread is sourdough, it is written in great detail about sourdough. Before that, I could not understand how to do it and why it is needed ...

    Reinhardt is very well written about sourdough. But he writes more for professionals. IMHO.
    Kitzun
    I came to say thank you so much for the delicious bread! I, as a big lover of olives and olives, could not just pass by this wonderful bread! And most importantly - Richard's book has been downloaded, viewed a long time ago, and the recipe has been missed! ... Delightful crumb, and tapenade is just crazy! I beat myself on the hands so as not to run endlessly to the refrigerator and not to spread it on bread or just eat with a spoon! For me - it's cooler than black caviar!
    Here they are, my boats ...
    Bread with olives (oven)

    In the section, of course, an error is visible - the loaf is not tightly rolled, but I knew about it. The second is folded tight. It was in the first thing that my hands twisted.

    Bread with olives (oven)
    Tanya-z
    Tell me, how to properly form such a loaf ... or where can you see it?
    Idol32
    Molding is similar to molding a baguette.

    Flatten the dough ball to make an uneven rectangle. Brush the rectangle with olive paste. Form a loaf from a rectangle:

    1. First fold the top third towards the center and press firmly.
    2. Fold the bottom third towards the center and press firmly too.
    3. Fold the piece in half lengthwise and seal well.

    Spread seam down on a towel or seam up in a basket. Before baking, place the workpiece on a shovel and make a longitudinal cut on it so that you can see the filling.

    Here is a link to an article on how to mold different types of bread:
    https://Mcooker-enn.tomathouse.com/in...task=view&id=55&Itemid=35

    Good luck!
    Musenovna
    Thank you very much for the recipe. The bread is sooo delicious. This is practically my second bread in my life. And everything worked out.
    Innushka
    Idol32, a miracle, not bread)

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