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Olives and Baguettes

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Olives and Baguettes

I’ve always liked the idea of home-made products and home-made  bread is so far the most interesting and challenging idea. Actually, one of my main goals after moving to Germany was to learn the tricks of good German bread. And where do I start my experiments? With a French one, of course. (Blame Uta, as she gave me a baguette pan.)

We have a very small kitchen with a tiny work surface. Since our new kitchen machine has arrived, I’ve tried many different recipes and we are very happy with this one so we want to share it with all the fresh bread lovers. I have to tell you in advance, you need quite some patience to make a bread that is as good, or even better than the one at your local bakery.


 OLIVES&OREGANO BAGUETTE

Ingredients (Sourdough):

  • 5 g fresh yeast
  • 80 g wheat flour
  • 45 ml water
  • 1 tsp sugar
  • a pinch of salt

Preparation time: 5 minutes / fermentation time: min. 24 hours

Mix all the ingredients in a bowl until you have a wet dough. Put it in a bowl and cover it with plastic film. Leave it in the fridge for 24 hours.

Olive Baguette Raw

Ingredients (Baguette):

  • 450 g wheat flour
  • 250 ml warm water
  • 10 g salt
  • 2 tbsp of oil
  • 8 g fresh yeast
  • 1/2 cup of black olives (chopped)
  • 1 tbsp of dried oregano

Preparation time: 4 hours

Mix the flour, salt, oregano, oil and water at medium speed until the dough doesn’t stick to the mixing bowl. Use a kitchen machine or knead it well. Let it rest for about 15 minutes in the bowl. Then add the yeast, olives and the sour dough. This time use a higher speed in the machine, knead it for 15 minutes until all the ingredients are well mixed and the dough doesn’t stick to the bowl. Put some oil in a larger bowl and let the baguette dough rise for 2 hours, until it doubles in size. After the fermentation time divide the dough depending of how big you want your baguettes, just remember that the dough will grow two times bigger. Let the dough rise for one hour more.

Pre-heat oven until 220ºC. Make 2 or 3 cuts on the surface of the dough with a sharp blade.

Olive Baguette Baked 2

Secret tip: Put some water in a bowl when you pre-heat the oven, this will help to make your bread fluffy – crunchy from the outside and soft from the inside.

Final step: bake the baguette for about 15 minutes.

We usually eat it up when it’s freshly baked. But you might want to freeze some baguettes for another occasion. If you do so, no need to melt it, just bake them for another 5 minutes before serving!

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