Olive Oil Bread

By sarah_carroll

Ingredients

• 600 g strong baker's flour
• 13 g fresh yeast
• 1 T EVOO
• 1 T milk

Details

Servings 2

Preparation

Step 1

Put all ingredients in bowl of the mixer fitted with dough hook. Mix on low speed for 2 minutes, then increase the speed to high and mix for 5-10 minutes until well combined-dough should come away from the edge and have a silky complexion.
Place dough in a container that has been sprayed with EVOO, cover with plastic and set aside to bulk proof for 1 1/2 hours. Knock back dough every 30 minutes during the proof-twice in total.
Turn dough out and press dough evenly into a 20 cm square block. Use a divider or blunt knife to cut dough in half. Trim both halves into oblongs-each weigh 400g.
Place loaves on baking trays line with parchment. Dust with a little flour, and set aside in a warm, humid place to proof for about 40 minutes. Preheat oven to its highest temp. Place loaves in the oven and spray the oven with water using a spray bottle. Bake for 20 minutes, then rotate the tray and bake for a further 10 minutes, watching carefully to make sure the loaves don't burn. Tap the base, should sound hollow, ready.