Sponge
500 grams water
500 grams AP flour
2 grams yeast
Mix all the ingredients together in a bowl. Cover and let set for 12 hours in a warm place.
Dough
450 grams AP flour
4 grams yeast
100 grams water
40 grams olive oil
100 grams milk
19 grams salt
3 grams malt powder
400 grams green olives quartered
600 grams sponge
Mix the flour, yeast, malt, water, milk and sponge together for 4 minutes. Add the salt and mix for another 3 minutes. Add the green olive and olive oil and mix for 1 more minute, until the dough feels elastic. Place the dough in a mixing bowl and cover. Let it rest for one hour. Punch down the dough, fold it and let it rest for one hour. Cut the dough and let it proof for 45 minutes. Bake in an over set at 250˚Celsius for 20 minutes.
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