Formulas
Olive Ladder Bread
Start this long-fermented Mediterranean loaf with a yeast-based sponge, add olives, rosemary or both, bake in a hot oven, and sample dipping-size pieces with extra-virgin olive oil.
Prepare sponge starter by dissolving yeast in 6 lbs. of the water. Mix in 5 lbs., 13 ozs. of the flour for wet sponge. Cover and ferment 8 hours or overnight. Add remaining 3 lbs. water to starter. mix in 9 lbs. flour, olive oil and salt. Develop dough until soft and pliable.
Add olives (and/or optional herb); incorporate thoroughly into dough. Cover; ferment 1-1/2 to 2 hours until doubled.
Scale 1 lb., 2 ozs. each loaf; round pieces on floured surface. Cover; let rest 30 to 60 minutes.
Flatten pieces into 12" x 6" rectangles. Cut 4 to 6 slits through dough; stretch open. Arrange loaves on parchment-lined pans. Cover; proof 1 hour.
Brush dough surfaces with oil. (For plain loaves, sprinkle with coarse salt.) Bake at 420°F until golden and crisp, about 20 minutes. Ladder bread can be baked directly on oven shelf, if desired.
Variations
- Herb Ladder Bread: Add 6 ozs. fresh chopped rosemary leaves to dough, with or without olives.
- Plain Ladder Bread: Omit olives and herbs from dough. Sprinkle loaves with coarse sea salt before baking.
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Active dry yeast | 1 oz. |
.23 |
.50 |
| Water | 9 lbs. |
32.73 |
60.75 |
| Progressive BakerŪ Qualitate Patent Flour (var.) | 14 lbs., 13 ozs. |
53.87 |
100.00 |
| Olive oil | 6 ozs. |
1.36 |
2.50 |
| Fine sea salt | 4 ozs. |
.91 |
1.75 |
| Chopped Greek olives, black or green | 3 lbs. |
10.90 |
20.25 |
| Total | 27 lbs., 8 ozs. |
100.00 |
185.75 |