Bread with olives (R. Bertine)

Category: Yeast bread
Bread with olives (R. Bertine)

Ingredients

Wheat flour 400g.
Rye flour tsz 100g.
Fresh yeast 10g.
Salt 10g.
Water 350g.
Tapenade (olive paste) 100g.

Cooking method

  • Prepare tapenade (olive paste): 2h. l. dry Provencal herbs + 20g. olive oil + pitted olives = 100g. Grind to a non-uniform state. Let Bertine forgive me, I have olives.
  • Mix both types of flour, rub the yeast into the resulting mixture with your hands.
  • Add salt and water. Knead the dough in a food processor according to the following scheme:
  • at 1st speed 2 minutes.
  • at the 2nd speed 7 minutes.
  • By the end of kneading, the dough lags behind the walls, but smears along the bottom:
  • Bread with olives (R. Bertine)
  • Then transfer the dough to the table sprinkled with flour. Form a ball out of the dough, turning the edges to the center in turn. Then turn the ball with the seam down and tuck the edges. Transfer the dough to a bowl sprinkled with flour and leave for 1 hour. I defended in MV Brand, dough mode
  • Then transfer the dough to the table sprinkled with flour. Form a ball again and leave for 10 minutes.
  • Next, distribute the dough into a rectangle. Post tapenade:
  • Bread with olives (R. Bertine)
  • Next, fold the right third towards the center:
  • Bread with olives (R. Bertine)
  • Then bend the left side and pinch the edges:
  • Bread with olives (R. Bertine)
  • Next, fold the dough in half along the seam, pinch the edges and place the blank on the baking paper with the seam down.
  • I put the paper on a flexible cutting board. Cover with a towel and leave for 1 hour.
  • Make a deep longitudinal cut before baking. I did it with a scalpel to the full length, but all the same it turned out not deep !!!
  • Preheat the oven with a baking sheet to 250C (convection 230C). Spray the oven with water from a spray bottle and place the loaf on a baking sheet (it is very convenient to do this from a flexible board). Reduce the temperature to 220C (convection 200C) and bake for about 20 minutes until golden brown. The finished bread will have a deep "empty" sound when tapped on the bottom.
  • Cool on a wire rack.
  • Bread with olives (R. Bertine)
  • Bread with olives (R. Bertine)
  • Bread with olives (R. Bertine)
  • Tasty, as always at Bertine's !!!!

Note

Recipe from the book by R. Bertine "Your bread". I did 3/4 of the recipe.

Lisss's
Omela, Ksanchik, delicious, not the right word !!! thanks for popularizing the recipe !!

Bread with olives (R. Bertine)

and cutter - Bread with olives (R. Bertine)

Thanks again, very tasty !! only instead of Provencal herbs I put Italian ones, they are a little softer, I like them better
Admin
Quote: Mandarinka

Why remove such beauty !? You can probably combine it?

We will not remove or combine these two breads!

Each author on the forum is individual! Each author has his own handwriting, his own approach to the dough, recipe, ready-made bread, his own zest, and each author put a part of his soul into the bread!

Let there be many authors on the forum, many different breads, despite the fact that the composition of the ingredients is almost the same - flour, water, salt, sugar, yeast, and there are many variations!

Good bread for everyone, bake and eat to your health!
Omela
Ludik, wonderful bread !!! And what an incision !!!! It didn't work out for me !!!

shl. replace the cutter with a large one !!!!!
Nova
What a wonderful bread, Omelochka! Simply deliciously delicious! There is no harvester, so the question is: in what mode should you mix in the HP? I really want to!
14anna08
oh, do not delete, this recipe is clearer to me !!!!
Omela
Quote: Nova

on what mode to make a batch in HP? I really want to!
Nova , in a whisper: on the dough mode!
Nova
Quote: Omela

Nova , in a whisper: on the dough mode!

I understand that on the Dough mode, but still, on which one? And then I'm already very funny from these questions that I ask in almost every your topic. I already understood everything, thanks
MariV
Ksyushik! Into the bread!
The first in line is now standing! True, in my family tastes are very different - I will do it at half the norm.
And who will explain to me - to grind pressed yeast with flour? What will it give? I have everything - frozen, if thawed - they are so - well, very slimy ...
Omela
Ol, Thank you!

Quote: MariV

And who will explain to me - to grind pressed yeast with flour? What will it give?
Bertine has such a technology. He thinks yeast works better this way. But I don't even know about frozen ones. Do as always, but we won't tell Bertina.
Admin
Quote: MariV


And who will explain to me - to grind pressed yeast with flour? What will it give? I have everything - frozen, if thawed - they are so - well, very slimy ...

Olya, very often in old books I come across recommendations to mix yeast with flour, including dry ones.

I will try to recover information, recently read
MariV
Ksyusha, Tanyathank you girls!
This morning I again "started" my beloved Frenchman - I threw frozen yeast into the sifted flour - literally 10 minutes later - I didn't finish the morning coffee! waiting for the result!
14anna08
Oksanchik, I certainly did ugly. it came out huge. calmly 2 batans could turn out. and when I cut the donkey like that brrr, maybe it had to be cut before proofing ... and I still don't have enough pasta. in the photo the third part ...
Bread with olives (R. Bertine)
tell me what does it mean round or oval holes, you wrote in another topic, here oval is this talking about?
Bread with olives (R. Bertine)
if I do it next time I will divide it into 2 bars.
teach me how to cut correctly so that you don't settle, please.
yes, do not swear, just kneaded for 10 minutes on the main one in a bread machine.
honestly rubbed the yeast with my hands
Omela
Anya, the bread turned out wonderful !!!

Quote: 14anna08

kneaded for 10 minutes on the main one in a bread machine.
In HP it was necessary to start a full batching cycle. Because the principle of mixing in the HP and the combine is different.

Quote: 14anna08

and what does it mean round or oval holes, you wrote in another topic, here oval is this talking about?
With correct proofing, the holes in the bread should be evenly distributed and rounded. If the holes are oval - insufficient proofing.

Quote: 14anna08

if I do it next time I will divide it into 2 bars.
I wrote that I did 3/4 of the recipe. And so, yes, Bertine has huge bars.

Quote: 14anna08

and when she cut the donkey like that brrr, maybe it had to be cut before proving ...
The author has a cut before baking. We must adapt. what did you cut? You need either a blade or a scalpel. And you can lubricate the blade with oil.

Quote: 14anna08

just don't swear
You will write again, I will bite !!!
14anna08
oh, what loaves then he baked, I barely fit across the baking sheet!
you don’t bite ... you are the kindest man ...
tomorrow I have to try again.
and to what thickness did you make the rectangle, maybe I rolled it out too thin, cut it with a knife - no other, but I thought of trying with a carving knife.
and knead on the dough? and there proofing I have an hour to do it too. I still need to see the fresh dough here ...
Omela
Quote: 14anna08

knead on the dough? and there proofing I have an hour to do it too.
Anya, knead on the dough, then pull out the dough, knead, form a ball, and further in the text.

Quote: 14anna08

cut with a knife - there is no other,
A knife is not convenient. Buy regular blades.

Quote: 14anna08

how thick did you make the rectangle, maybe I rolled it out too thin,
I did not measure the thickness, but the photo shows that it did not work out subtly.

Good luck!
Akimell
Oh, what handsome men you have turned out. And I zababahala this bread in a bread maker. We should have tried the bread maker. I mixed olives with herbs right into the dough.
Bread with olives (R. Bertine)
Bread with olives (R. Bertine)
Omela
Akimell , Elena, beautiful bread turned out !!!!
Altusya
Uuuu, Xun, what a handsome man!
Another option with olives. Standing in line, I just can't reach him. Tomorrow is the turn of the carrot cake, otherwise the white bread is not going well. We can't finish the loaf for two weeks
iiirrraaa
Bread with olives (R. Bertine)

I read that you, Oksan, wanted pictures. Here (see above)
And, as always, HUGE thanks for reading this interesting recipe, for inspiration !!!

Today, my wheat flour is 2nd grade. Tyazhelova to work with her. Sometimes dry, sometimes sticky ... but because of the usefulness ... I endure!

I also have a photo and cake "Shepherd" (somewhere in the photographic wilderness)
Omela
Irawhat a hero !!!! Die not get up !!!!

Quote: iiirrraaa

I also have a photo and cake "Shepherd" (somewhere in the photographic wilderness)
Oh, how I want !!! They terrorize me, they demand an encore. But I wrote, sho is capable of current once a year.

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