Thom Leonard Kalamata Olive Bread
I have a very bad habit of skimming when I read and have made more mistakes because of it. I just got a copy of Maggie Glezer's "Artisan Baking across America" not to be confused with her "Artisan Baking". I had a copy from Mountaindog's post of "Thom Leonards French Country Boule" which I was glancing at while glancing at my book. Long story short..I used the measurements of flour from French Country Boule with the water amounts from Kalmata Olive. One is to make a 4 pound loaf the other 3 pounds. Also, I was using my KA Pro which I just received for my birthday. So now I have this extremely dry ball of dough which this new mixer is not dealing with. I keep adding water, the motor is starting to strain and I'm ticked!! So..I decide to let the dough rest and take a second look at both formulas..hah..well how about that, 200-250 g short on water. That would make a difference, duh! I gradually add some of the water in the KA and I'm still not happy. The dough just seems to make a bowl with the hook spinning around the inside of it, not kneading. I pull out my trusty old Oster with dual dough hooks and in 5 minutes I am a happy camper, nice window pane..phew, saved. My next small problem comes 3 hours later when I read the directions further and see I was supposed to have already added the olives. What is wrong with me!!! double duh!! I also skipped the folds. You would have thought I had learned my lesson and would have thoroughly read the remainder of the instructions. I guess I like to live on the wild side : ) For all my tribulations I got 2 of the nicest loaves, great spring..taste test to come after cooling. I also baked some sourdough blueberry muffins, which look good, tomorrow we shall see.
Thom Leonard Kalamata Olive Bread