Olive and Rosemary Baguettes
Lia Soneson
Fresh baguettes are so easy to make, and so rewarding to enjoy! Rosemary and Kalamata olives lend amazing flavors to the bread. This recipe makes four delightful loaves — perfect for sharing, snacking, and sandwich prepping! Read on -- you’ll enjoy mastering baguette-making!
Olive and Rosemary Baguettes
Makes four baguettes
Ingredients:
7-1/4 cups bread flour (900 grams)
1 tablespoon Kosher salt
2-1/4 teaspoons active dry yeast (1 package)
1/2 cup Kalamata olives, pitted and chopped
1-1/2 tablespoons fresh rosemary, finely chopped
3 cups lukewarm water
Olive oil for hands when forming the dough
Directions:
1. In the bowl of a stand mixer, add the bread flour, salt and dry yeast. Mix the dry ingredients on low speed using the beater blade until evenly combined.
Tip: Use bread flour — it has a higher protein content than regular flour that results in a nice, chewy texture once baked.
Tip: The temperature of the water when making the dough should be lukewarm, about 80 F- 90 F, or comfortable to the inside of one’s wrist. Better too cool than too hot in this situation.
Tip: There are several kinds of yeast. Use “Active, Dry” yeast for these baguettes, (that is, not “Instant” yeast, nor “Quick” yeast).
2. Gradually add the lukewarm water to the dry ingredients while the mixer is running on low speed. Allow the mixer to run for about five minutes scraping down the dough as necessary. The dough will be very wet and sticky.
3. Cover the bowl with plastic wrap or a silicone lid, and set aside in a draft-free, warm location. Allow the dough to rise until doubled – about 60-90 minutes.
Tip: The flavor of the baguettes results from the yeast’s activation and growth, and the accompanying fermentation process. Multiple rises deepen the flavor.
4. Deflate the dough, add the olives and rosemary by gently kneading them into the dough with your hands, or folding them into the dough with a wooden spoon. Allow the dough to rise again until doubled in size – it will happen faster the second time around. Deflate the dough, cover, and place the bowl in the refrigerator for at least 2 hours, or until ready to bake, up to 3 days.
Tip: Do chill the dough for a minimum of 2 hours for easier dough handling and greater flavor formation. Cover the dough well so that it doesn’t take on any odd refrigerator flavors, or dry out. If refrigerating for more than 2 hours, occasionally punch down the dough as needed, and cover again.
5. When ready to bake, placea well-seasoned baking steel inthe oven, and preheat the oven to 450 F. Remove the dough from the bowl and place on a lightly floured work surface. With a knife or dough cutter, divide the dough into 4 equal sections. You’ll find that the chilled dough is much easier to handle than when the dough was initially mixed. To keep the dough from sticking to your fingers, use a bit of olive oil on your hands.
Tip: Make sure baking steel is well seasoned for an easy release and a crispy bottom crust.
6. Form 4 loaves by rollingeach ball of dough into a long log about 3 inches in diameter and about 12 inches in length. Try to keep the each log’s diameter as even as possible, and each log similar in size for even baking. Using a lamé, cut 4-5 diagonal slashes across the top of the loaves. Allow the loaves to rise for 10 minutes on a clean kitchen linen.
Tip: Rolling out the loaves may require some stretching and cajoling to get the dough pieces to be long and even.
Tip: Slashing the tops of the loaves with long, diagonal cuts will allow for expansion as the loaves bake. When using a lamé, be deliberate and confident in your strokes to avoid dragging the dough when performing the cuts.
7. When the loaves have risen and are ready to bake, carefully transfer them to the baking steel. Baking will increase their size further.
8. Place a small metal roasting pan filled with ice cubes on the bottom rack. This creates steam, which helps to form a crispy baguette crust and a fluffy interior. Place the baking steel on the middle rack and bake for 20-25 minutes or until the loaves are browned and the inner temperature of the loaf reaches 185 F.
9. Remove the baking steel from the oven to a cooling rack. After about 5 minutes, remove the loaves from the pan and allow to continue cooling. Serve warm with your best butter or olive oil for maximum enjoyment!
