This bread has a subtle taste of olive oil. It works well for panini or on its own to complement dinner. The golden color is given by the barley malt syrup.
You need to start this recipe the day before you plan to bake.
Ingredients
Poolish
- Bread flour 100g
- Water 100g
- Instant dried yeast 5g
Final dough
- Bread flour 400g
- Water 200g
- Extra virgin olive oil 50g
- Barley malt syrup 10g
- Salt 10g
Procedure
- Prepare the poolish the evening before you plan to bake. Combine the flour and warm water (if you have an instant thermometer the temperature should be 27oC or 80oF) in the bowl of a stand mixer and mix with a spoon until completely blended. Cover and leave overnight at room temperature. About 12-14 hours later, the poolish should be bubbly and about tripled in volume.
- Mix the final dough by adding the additional 400g flour, salt, barley malt syrup and, while mixing, add the olive oil and remaining water. Mix until you have a soft, pliable dough, then cover the bowl with plastic wrap and let the dough rest for 2 hours at room temperature.
- Transfer the dough to a floured surface and divide it into 4-6 pieces. Flatten each piece and then roll it onto itself to create an elongated bun.Cover with a kitchen towel and leave at room temperature for 1 – 1 ½ hour.
- Preheat the oven to 200oC (390oF). Use a sharp knife to make slashes along the length of the baguettes. Bake for 20-25 minutes, then transfer to a rack to cool.
- This bread will stay at room temperature for 2 days in a plastic bag. It can be frozen for longer storage.
GoldenDelights 