
Crispy baguette laced with olives, Ache aux olives, are scrumptious on their very own, crammed or dipped. This recipe for olive baguettes creates a style of the Mediterranean, a scrumptious rustic bread that options only a few easy substances however is teeming with flavour.
Makes 3 loaves, weighing about 14 oz. (400 g) every
Lively time: 1½ hours
Pâte fermentée fermentation time: In a single day
Bulk fermentation time: 1 hour + 10–12 hours within the fridge
Proofing time: 45 minutes
Cooking time: 30–40 minutes
Storage: As much as 2 days wrapped in a clear dish towel
EQUIPMENT
Stand mixer + dough hook
Prompt-read thermometer
Bread lame
INGREDIENTS
Pâte fermentée
1½ cups (6 oz./180 g) white bread flour (T65)
Scant ½ cup (112 g/112 ml) water
½ tsp (3 g) salt
0.2 oz. (3 g) recent yeast
Olive combination
1.75 oz. (50 g) pitted black olives, roughly chopped
1.75 oz. (50 g) pitted inexperienced olives, roughly chopped
0.25 oz. (5 g) basil leaves, chopped
Scant 2 tbsp (25 g/27 ml) additional virgin olive oil
Olive bread dough
4 cups + 2 tbsp (1 lb. 2 oz./500 g) white bread flour (T65)
1⅓ cups (325 g/325 ml) water
2 tsp (10 g) salt
0.25 oz. (5 g) recent yeast
10½ oz. (300 g) pâte fermentée (see above)
Olive combination (see above)
METHOD
Getting ready the pâte fermentée (2 days forward)
Combine the flour, water, salt, and yeast collectively within the bowl of the stand mixer and knead on low velocity, or by hand, for 10 minutes till clean. Place in a bowl, cowl with plastic wrap, and let ferment in a single day within the fridge.
Getting ready the olive combination (1 day forward)
Mix all of the olive combination substances in a bowl.
Getting ready the olive bread dough (1 day forward)
Knead all of the olive bread dough substances, besides the olive combination, within the bowl of the stand mixer on low velocity for five minutes till effectively mixed. Enhance the velocity to medium and knead for six minutes. With the mixer operating on low velocity, add the olive combination and proceed to knead for two minutes till effectively distributed. Ensure that the dough temperature doesn’t exceed 75°F (24°C). Place in a clear bowl, cowl with plastic wrap, and let ferment for half-hour at room temperature. Fold the dough as soon as, then cowl with plastic wrap and let ferment for 10–12 hours within the fridge.
Shaping and proofing the dough
The following day, divide the dough into 3 items weighing 14 oz. (400 g) every. Form every one right into a bâtard measuring 8 in. (20 cm) in size and place on a baking sheet lined with parchment paper. Let proof in a steam oven set to 75°F (24°C), or on a rack in a turned-off oven above a bowl of boiling water, for 45 minutes.
Baking the loaves
Place a rack within the heart of the oven and one other rack instantly beneath it. Place a heavy-duty rimmed baking sheet on the underside rack and preheat the oven to 480°F (250°C/Fuel Mark 10). Carry 1 cup (250 ml) water to a simmer. Utilizing the bread lame, rating every loaf lengthwise down the middle. Place the loaves on the baking sheet within the oven and thoroughly pour the simmering water into the rimmed sheet on the decrease rack to create steam. Rapidly shut the oven door and bake for 30–40 minutes. Instantly switch the loaves to a rack and allow them to cool utterly at room temperature.
Extracted from French Boulangerie: Recipes and Methods from the Ferrandi Faculty of Culinary Arts by FERRANDI Paris (Flammarion, 2024).
Need extra France?
Uncover extra fabulous locations in France with our free journal The Good Life France
Love France? Have a take heed to our podcast – all the things you wish to find out about France and extra!
All rights reserved. This text is probably not revealed, broadcast, rewritten (together with translated) or redistributed with out written permission.