Pierre NURY – Meilleur ouvrier de France 1997
Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1
Best Recipes - Editions GLD
- 2 1⁄4 lbs flour
- 14 1⁄2 oz fermented bread dough*
- 2 cups water
- 2 teaspoons olive oil
- 1 tablespoon salt
- 3/8 oz bakers yeast
- 1 teaspoon Provençal herbs
- 10 1⁄2 oz black olives, drained
- 10 1⁄2 oz green olives, drained
- 1⁄4 cup olive oil
Combine all of the ingredients except the olives and 1⁄4 cup olive oil. Knead on first speed of a spiral-axis kneading machine, adding the olives a little at a time as the dough forms. Remove from the kneading machine, divide into two bowls, cover and refrigerate for 24 hours
Weigh the dough into ounce pieces. Let rest for 30 minutes at room temperature and form into loaves.
Let rise for 1 to 1 1⁄4 hours at room temperature. Place on cooking parchment, cut two slits in the top of each loaf. Cook for 20 to 25 minutes at 450°F.
Remove from the oven and brush with the 1⁄4 cup olive oil.
The chef's advice
WINE RECOMMENDED: AOC Les Baux de Provence rosé • La fraîcheur des agrumes affine la structure du vin • 2008 • 10°C Mas de la Dame • (13) LES BAUX DE PROVENCE