Mediterranean Stuffed Bread
zorra
makes: 2 small loaves
The tapenade stuffing beams you directly to France!
Ingredients
- 150 g flour
- 100 g water
- 2 g fresh yeast
- 2 g salt
- 300 g flour
- 25 g whole wheat flour
- 25 g durum flour
- 210 g water
- 8 g fresh yeast
- 8 g salt
- 4-5 tb olive/tomato-tapenade per loaf
Preferment
Final dough
Filling
Instructions
- Preferment: Mix all ingredients together, knead and let rise for 2 hours at room temperature then put in fridge overnight (12 to 24 hours). Before using let preferment get back to room temperature.
- Final dough: Mix yeast and flour. Add all ingredients except salt and knead on speed 1 for 4 minutes. Add salt and mix another 6 minutes on speed 2. Cover and let rise for 60 minutes, after 30 Minutes make 1 stretch and fold.
- Shaping: Divide dough. One piece shape into an oblonge loaf. Flatten the other piece into a rectangle, spread Tapenade over the top, roll up into a oblonge loaf. Cover and let rise for 60-75 minutes.
- Baking: Preheat oven and baking tray to 230°C. Bake loaves for 15 minutes, open oven door quickly to release steam, reduce heat to 200°C and bake another 15 minutes. Remove loaves from oven and let cool on a wire rack.