Homemade olive bread with biga

Home made bread: I’ve always loved baking my own bread!

I have to thank my father for this because he, since childhood, made me greedy by baking his beautiful, fragrant and crunchy breads!
Since I live here in Spain I miss him so much (and his bread loaves too) 😀

Today I’d like to introduce you one of his recipes for home made bread: the olive bread with biga.

The recipe is quite easy: it only requires a night’s rest. That’s to say it’s a great idea for the “evening bakers”! Like me! 😉

PS: Clicking here you can find the photo tutorial of another bread recipe in wich you can see how I make the bread folds! 

OLIVE BREAD WITH BIGA 

A delicious home made bread made with the biga and rich of olives!!

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Prep Time 30 minutes mins

Cook Time 1 hour hr

resting time 1 day d

Course bread

Cuisine Mediterranea

Servings 2 loaves

Ingredients

  

• 700 g flour Manitoba
• 100 g durum wheat flour
• 2 tablespoons of bran
• 1 tablespoon malt flour
• 1 teaspoon brown sugar
• 5 gr of brewer’s yeast
• 400 g good quality pitted olives
• 400 ml water
• 15 gr salt.

Instructions

 

• The night before prepare the biga: dissolve the yeast in 250 ml of warm water, put it in the kneader, add 500 g flour manitoba and knead all.
• Put the biga in a bowl, cover with film and leave it all night in cool place.
• The next morning put in the kneader the remaining manitoba flour, add the durum wheat flour, the bran, malt flour and the olives (previously drained  and coarsely chop).
• Start kneading adding the remaining lukewarm water in wich you’ve melt sugar and salt.
• Add the biga to this mixture little by little always kneading.
• Put the dough on floured pastry board, cover and let rest for about 30 minutes.
• Knead it again for 5 minutes making the folds (in the introducition of the article you can find the link to another bread recipe in wich you can see the photos of how I make bread folds).
• Put the dough in a bowl, cover with film and put it to rise at 35 °C for about 3 hours.
• Take the dough, knead it a little and divide it into two parts.
• Forme with each a loaf, sprinkle with flour and make some cuts on the surface. Cover again with film and let rise at 35 °C for 1 hour.
• Bake the bread at 200 °C for 10 minutes with steam, lower the temperature to 180 °C and continue baking for 40 minutes.
• Turn off the oven, remove the loaves from the baking sheet and let it rest for 15 minutes on the grid, with the door ajar.

Keyword olives bread, home made bread, bread with biga,

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