We have just started to play around with the digital video camera and posting them on the site. Today Chef Tina was making bread and thought it would be a good idea to make this our first Video post.
Here are three short videos on making her Olive Bread that we serve in WaterScapes!
The first one is Tina mixing the bread.
This video is Tina rolling out the bread dough.
And this is the bread going in the oven and out of the oven.
Here Tina’s Recpie for Olive Bread:
Pre-dough
1.5 ounce active dry yeast
2 cups water (105-115º)
2 tablespoon sugar
1# 4 ounces bread flour
Dissolve yeast in warm water. Add sugar and bread flour. Knead for 5 minutes using dough hook. Let rise in a warm place just until it starts to fall.
Dough
41/2 cups warm water
2/3 cup olive oil
4 ounces sugar
4 tablespoon salt
4# bread flour
2# kalamata olives-pitted and coarsely chopped
Add remaining water, olive oil, sugar, salt, and flour to starter. Knead till smooth and elastic about 10 minutes on second speed. Add chopped olives and only mix till well distributed but not broken up. Take bread out of the bowl making a tight ball. Put olive oil in bottom of mixing bowl. Place bread back in bowl and let rise till doubled. Punch down and let rise a second time until doubled.
Punch dough down and divide into 12 ounce loaves. Let rest. Form loaves and let rise till a little less than dough. Slash and bake at 400º for 30 minutes. Spray loaves with water for the first 10 minutes.
