Olive Bread Part 1 Abm
7 c Bread flour -- a little more -if needed 2 ts Raw wheat germ 2 ts Fragrant dried thyme, -coarsely ground 1 1/3 c Grape starter 2 c Tap water, 70 degrees F 1 tb Salt 1 c Greek Ka...
Ingredients
- 7c bread flour -- a little more
- 2ts fragrant dried thyme,
- 2c tap water, 70 degrees f
- 1tb salt
- 1c greek kalamata olives,
Directions
- 1
7 c Bread flour -- a little more -if needed 2 ts Raw wheat germ 2 ts Fragrant dried thyme, -coarsely ground 1 1/3 c Grape starter 2 c Tap wa
- 2
Add the optional dissolved yeast only if your starter was not fully alive ~-bubbly throughout--after its final feeding
- 3
If you are using the yeast-batter alternative, you will not need the additional yeast.) Start the machine and slowly pour in the water, then
- 4
Process until the dough masses and balls up and rotates under the cover for 10 to 15 revolutions
- 5
Uncover the processor bowl and inspect the dough
- 6
it should be fairly smooth, soft and a bit sticky when squeezed between thumb and finger
- 7
If too wet and sticky, sprinkle in and process briefly a tablespoon or so of flour
- 8
if too stiff, process in droplets of water.) SECOND MACHINE KNEADING: Let the dough rest 5 to 10 minutes, allowing the flour particles to ab