ROSEMARY OLIVE OIL BREAD
 

ROSEMARY OLIVE OIL BREAD

(adapted from Nancy Silverton's Breads from the La brea bakery)



2-3 Day bread



Day 1 feed and freshen white starter



Day 2



350 gm fresh active white starter

2.25 cups water



Whiz with hand held processor if required



900 gm unbleached bread flour

..5 cup raw wheat germ

1 tablespoon sea salt

1 tablespoon finely chopped fresh rosemary

3 to 4 tablespoons olive oil



Mix together to make a firm moist dough. Cover with gladwrap. Leave to

ferment until double plus (3-4 hours depending on temp).



Scrape out on to a floured board. Consolidate into one large shape.

Scale (2 large boules or 4 small ones). Rest 15-30 minutes. Shape and

rise in round oiled bread tins or floured proofing baskets until it

shows the first signs of movement, let it rise 1 inch, about 1.5 to 2

hours.



Sprinkle top with flour and wrap in wrap in plastic. Refrigerate 8-12

hours.



Day 3



Allow bread to come to room temp (about 2 hours - depending on temp of

room).

Preheated oven to 260C with stones if using them.



Sprinkle top with flour (I use wholemeal rye flour), slash .5 inch deep

in desired pattern.



Bake 230C (450F) 40-50 minutes for large or 30 minutes for small, in a

heavily steamed oven. Bread should be a rich brown colour and look

swollen, but it will not have the oven spring of everyday white SD

bread. I take the bread out of the pans halfway through the baking and

finish off on the hot stones.



The small boule (500gm/1 pound) is just the right size for 1 meal.



Enjoy

Rita







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