Monday, 1 July 2013

Vegan olive sticks on a Thursday

250g strong white bread flour (plus extra for dusting)
5g salt
5g instant yeast
200ml tepid water
1 tsp olive oil
250g pitted green olives (well drained)
Makes ~ 4 chubby bread sticks
Preparation/Baking Method:
Oil a 2-3 litre square plastic container
Put the flour in the bowl of a mixer fitted with a dough hook (or use a mixer with dough hooks) Add the salt to one side of the bowl and the yeast to the other. Add 3/4 of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water. Then mix for a further 5-8 minutes on a medium speed.
The dough should be wet and stretch easily when pulled. Add the olive oil and mix for a further 2 minutes. Add the olives and mix until well distributed.
Put the dough into the oiled tub and leave until at least tripled in size (1 hour0>
Line a baking tray with baking parchment
Dust your work top heavily with flour. Carefully tip the dough onto the surface. it will be very loose and flowing, but don't worry!
Rather than knocking it back, handle it gently so you keep as much air in the dough as possible. Dust the top of the dough with flour too, then stretch it out gently to a rough rectangle shape.
Starting at one long edge, cut the dough into about 15 strips. Stretch each piece out until 20-25cm long. Put the strips on the prepared baking tray, spacing them apart.
Put each tray inside a clean plastic bag and leave to prove for about 30 minutes. Meanwhile, heat your own to 220C/430F/gas 7
Bake the dough sticks for 10-15 minutes. Serve immediately or cool on a wire rack.
Share with your boyfriend and housemate as you watch trash tv.
Notes: Use more olives...Bake a little longer? Try with semolina for an extra crunchy crust? Add sundried tomatoes/chillied olives?

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