Olive Ladder Bread (Fougasse) - Part 1

Directions

1. 1

   2 1/2 c Lukewarm water 1 ts Dry yeast 6 -7 c unbleached all purpose -flour 2 tb Olive oil plus extra for -oiling surfaces 2 ts Salt 1 1/2 c

2. 2

   pit, chop 1/4 c Buckwheat flour You will need a large bread bowl, four 10- by 15-" or larger baking sheets that will fit in pairs side-by-si

3. 3

   Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 c of the all purpose flour

4. 4

   Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or

5. 5

   Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir

6. 6

   Turn dough out onto a well floured working surface

7. 7

   Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer

8. 8

   Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap