This is the first recipe I've tried from the book, I made the ferment on Friday night after work and then whipped the breads up on Saturday afternoon. They were ready for dinner and I have to admit they are probably some of the nicest loaves of bread I've ever eaten let alone made. That said, I did make a small, teensy weensy itsy bitsy mistake. I didn't read the recipe properly and so when I left the dough to bulk prove I didn't knock it back every 30 mins. Oops! The result wasn't terrible ... just some very fat looking flat breads, which is actually perfectly fine in my world. They fit in perfectly lol. The recipe makes enough for two loaves, which is more than enough for three hungry adults for breakfast, lunch and dinner over the weekend (not to forget tonight's dinner too!) and plenty to spare to spread with butter and run along to the hospital for my mother in law. Job done ;0)
First or Initial Ferment
100g strong flour
1 tsp sea salt
3/4 tsp extra virgin olive oil
1/2 tsp milk
70ml water
1g dried / instant yeast (or 2g fresh)
To mix the ferment by hand put all the ingredients in a bowl and stir together to combine, about 5 mins. If you are using an electric mixer, put all of the ingredients in the bowl of the mixer on low speed for 2 mins. Increase the speed to high and continue mixing for 5 mins, or until the dough is smooth and elastic. Transfer the dough to a container that has been sprayed with olive oil. Cover with plastic wrap and rest overnight in the refrigerator before using.
Makes 180g
Olive Oil Dough
600g strong flour
7g dried / instant yeast - I actually just used what was leftover in the sachet from the ferment (or 13g fresh yeast)
400ml water
20ml extra virgin olive oil
20ml milk
1 1/2 tsp sea salt
180g ferment (optional)
To mix the olive oil dough by hand, put the flour and yeast in a large bowl and pour in the water. Use a spoon to mix together until well combined, then set aside for 10 mins. Add the oil, milk and salt, mixing well. Turn the dough out onto a lightly floured work surface and start kneading. Knead for 10 mins, then allow the dough to rest for 10 mins. Add the ferment (if using) and knead for a further 10 mins.
If you are using an electric mixer (this was my preferred method!), put all of the ingredients, except the ferment, into the bowl of the mixer fitted with a dough hook. Mix in low speed for 2 mins, then increase the speed to high and continue mixing for 5 mins. If using the ferment break it up with your hands and scatter into the bowl. Continue mixing on low speed for 1 min, then increase the speed to high and mix for 5 mins, or until well combined - this may take an extra couple of mins - the dough should come away from the edges of the bowl and have a silky complexion when done.
Place the dough in a container that has been sprayed with olive oil, cover with plastic wrap and set aside to bulk prove for 1 1/2 hours. Knock back the dough every 30 mins during the bulk prove - this means you will need to knock back the dough twice in total.
To knock back the dough, turn it out onto a lightly floured surface and press out into a rectangle, about 2.5cm thick. Use your hands to fold one third back onto itself, then repeat with the remaining third. Turn the dough ninety degrees and fold it over again into thirds. Place the dough back into the oiled container, cover with plastic wrap, and continue to bulk prove for a further 1 hour. Once the dough has finished to bulk prove it is ready to be divided and shaped.
Makes 1kg of dough or 2 loaves
Cherry Tomato, Parmesan and Basil Flat Bread
1kg olive oil dough
20 cherry tomatoes, halved
50g parmesan cheese, roughly chopped or grated
1 large handful basil leaves, torn
55ml extra virgin olive oil
Turn the dough out onto a lightly floured work surface and press down evenly with your hands, until it is a rectangle about 25 x 10cm and 2cm high. Divide the dough into two even sized portions, about 500g each, trimming each flatbread to create a 25 x 5cm rectangular shape (I didn't worry about this, opting instead for a more 'rustic' fat flatbread!) 180g of the offcuts can be kept in plastic wrap and stored in the fridge for 2 to 3 days and used as the ferment for the next loaf if you like.
Place each flatbread on a baking tray lined with baking paper and use your fingers to press down into the dough and create shallow indents over the surface (my first clue should have been when the indents sprung back up!) Set aside in a warm place to prove for 15 mins.
Next, add the topping. Press the tomato halves and parmesan into each flatbread until half submerged. The tomatoes look best when facing cut side up/ You can either press the basil leaves into the flatbread at this point and brush the extra virgin olive oil on top or you can put the basil in a food processor or blender with the extra virgin olive oil, and blend until just spreadable but not runny. If using the basil oil, brush it over the flatbreads when they come out of the oven.
Set aside to prove for a further 15-20 mins. Preheat the oven to 180C. Place in the oven and spray the oven with water. Bake for 25-30 mins, turning the flatbread around after 15 mins. Remove from the oven and leave to cool until you can safely eat it,
Makes 2 loaves
Bourke Street Bakery (genius people that they are!)
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