I used THIS basic recipe, but substituted bread flour, a bit more water in the sponge, green olives and a white onion. Instead of spritzing the loaves with water, I created steam in the oven instead.
The long rises make this a great recipe for people who don't like being tied to the house waiting for bread to rise. Given the flexibility (rise between four and eighteen hours? That's some span!) the recipe can be made to fit just about any schedule.
The loaves don't get much spring in the oven, and given the very small amount of yeast (just 1/2 teaspoon in the sponge) they don't rise very much. Still, if you like olives, this is a simple enough bread to toss together. I'm serving it with assorted cheeses and a vegetable soup for dinner.
No comments:
Post a Comment