Rose's Olive Bread
is a nice easy recipe.
It turned out to be one of those
breads that puts me in
a good mood to make;
not too much fiddling,
straight forward with minimal rising times
resulting in a great bread
for minimal effort.
The biga is simply mixed
in a bowl with a spoon.
Set over night to bubble away,
mine was left in the frig for
another twenty four hours.
This was the first time I proofed a bread
in a towel lined strainer.
The dough is lighter than air.
Flipping it over onto the pan
took a gentle hand so as not to deflate.
The baking temperature is decreased
by increments.
I made a foil tent for the last few minutes.
Honestly,
this bread is one
I'd gladly pay for in a restaurant.
Definitely on the
make again list.
~
by
Rose Levy Beranbaum
