Baking Classics: Rosemary-Olive Boule

The Basics. Dry Active Yeast. How To Make Yeast Breads By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day EntertainingBaking Classics

The Technique

Rosemary-Olive Boule

Rosemary-Olive Boule takes the classic Rustic Country Boule one step further with the addition of chopped fresh herbs & kalamatas folded into the dough just before baking. If you are unfamiliar with this simple bread style that features a five-minute yeast bread technique which results in a handcrafted loaf with a sourdough-like taste & a crumb that has a bit of a chew to it, be certain to follow the link to learn more. For additional pointers, look to The Guide To Making Handcrafted Bread before beginning.

Baking Classics. Rosemary-Olive Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & entertaining Brand Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day entertaining

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickRosemary-Olive Boule
makes 1 loaf

3 cups bread flour
1 Tbsp plain yellow cornmeal
1 1/2 tsp kosher salt
1/2 tsp active dry yeast
1 3/4 cups water {it does not have to be warm}
Bread flour
1 tsp fresh rosemary, chopped
2/3 cup rinsed & drained kalamata olives, cut in half

Whisk together the flour, the cornmeal, the salt & the yeast. Add the water & stir until a shaggy dough forms. Cover the bowl with plastic wrap & set aside on the counter top for 12 to 18 hours.

Preheat the oven to 450 degrees. Place a cast iron Dutch oven with the lid in the oven as it heats. Set the timer for 30 minutes. Meanwhile, turn the dough out onto a heavily floured surface. It will be very sticky. Dust with bread flour as necessary. Sprinkle the rosemary & half of the olives over the dough. Fold sections of the dough to the center covering the ingredients. Let rest 5 minutes. Gently flatten the dough & add the remaining olives. Fold sections of the dough to the center covering the ingredients. Flip the dough over & shape it into a ball. Place the dough onto a 15-inch piece of parchment paper, dust the surface with flour, loosely cover with plastic wrap & let stand at room temperature 10 to 15 minutes or until the timer signals.

Remove the Dutch oven when the timer signals. Create a decorative pattern over the dough surface using a paring knife & carefully place it in the hot pot using the parchment paper as handles. Place the hot lid on the pot using oven mitts & return to the oven for 30 minutes. Remove the lid, reduce the temperature to 400 degrees & bake an additional 15 minutes. Remove the bread from oven. Cool completely before slicing.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Baking Classics. Rosemary-Olive Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & entertaining Brand Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day entertainingHow To Make A Rosemary-Olive Boule

When in doubt, add more flour. This dough is extremely sticky. Once you’re ready to prepare the bread for baking, sprinkle a generous amount of flour at the edge of the bowl then use a rubber spatula to push it between the bowl & the dough. The mixture will deflate immediately into a mass of soft, bubbly dough. Coax it out of the bowl & allow it to tumble onto the heavily floured surface. Dust additional flour over the top before proceeding with the olive & herb preparations.

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

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The Ingredients 

The Flour, The Cornmeal, The Salt, The Yeast & The Water

Common bread flour offers structure to the dough. Use plain yellow cornmeal to add grit & texture to this rustic bread.

Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast. This application calls for only a 1/2 teaspoon of yeast so be mindful that it’s not an entire envelope.

Salt offers flavor to bread doughs. However, salt can kill yeast so as long as it is dispersed into the flour before the water is added as in this application, it will be fine.

When preparing the starter, the water need not be warm contrary to a procedure that should be followed when preparing more traditional bread doughs. 

Baking Classics. Rosemary-Olive Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & entertaining Brand Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day entertainingThe Rosemary & The Olives

Fresh rosemary lightly perfumes the bread slices while the olives add bold flavor. Rinse the excess brine from them & gently pat them dry. Rosemary discolors if it is not used in a timely manner once chopped so prep the herb as close to the time it will be needed.

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The Starter

Begin by whisking together the flour, the cornmeal, the salt & the yeast in a large glass bowl. Just be certain to disperse the yeast & salt throughout the mixture. 

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Add the water. 

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Stir the mixture until a shaggy dough forms. Halfway through blending, switch from using a whisk & finish the task with a rubber spatula. 

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When the task is complete, it should look like a rudimentary dough mass. Cover the bowl with plastic wrap & set aside on the counter top for 12 to 18 hours.

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The stand time is what will give the dough a tangy flavor. The bowl of ingredients you started with 12 plus hours earlier will look more like a sourdough sponge. It will be level in the bowl but bubbly & lively, maybe even a touch too soft. This is normal. 

Baking Classics. Rosemary-Olive Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & entertaining Brand Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day entertainingNo. 3

The Shaping

One of the wonderful features of this particular dough is that no kneading is required. Do however, gently press any obvious bubbles from the dough before shaping.

Preheat the oven to 450 degrees. Place a cast iron Dutch oven with the lid in the oven as it heats. Set the timer for 30 minutes. Meanwhile, turn the dough out onto a heavily floured surface. It will be very sticky. Dust with bread flour as necessary.

Baking Classics. Rosemary-Olive Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & entertaining Brand Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day entertaining3a

Sprinkle the rosemary & half of the olives over the dough. 

Baking Classics. Rosemary-Olive Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & entertaining Brand Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day entertaining3b

Fold sections of the dough to the center covering the ingredients. Let rest 5 minutes.

Baking Classics. Rosemary-Olive Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & entertaining Brand Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day entertaining3c

Gently flatten the dough & add the remaining olives.

Baking Classics. Rosemary-Olive Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & entertaining Brand Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day entertaining3d

Fold sections of the dough to the center covering the ingredients.

Baking Classics. Rosemary-Olive Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & entertaining Brand Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day entertaining3e

Flip the dough over. Quickly spin it between your hands in a counterclockwise motion to tighten up the bottom for a tidy look to shape it into a ball. Place the dough onto a 15-inch piece of parchment paper, dust the surface with flour, loosely cover with plastic wrap & let stand at room temperature 10 to 15 minutes or until the timer signals. The flour over the surface will keep it from sticking to the plastic wrap.

Baking Classics. Rosemary-Olive Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & entertaining Brand Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day entertainingNo. 4

The Baking

Remove the Dutch oven when the timer signals. Create a decorative pattern over the dough surface using a sharp paring knife. This step is optional so proceed according to your comfort level. Carefully place it in the hot pot using the parchment paper as handles. Place the hot lid on the pot using oven mitts & return to the oven for 30 minutes. Remove the lid, reduce the temperature to 400 degrees & bake an additional 15 minutes. 

Baking Classics. Rosemary-Olive Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & entertaining Brand Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day entertainingNo. 5

The Rosemary-Olive Boule

Gently & carefully remove the bread  from the hot Dutch oven by lifting it out with the parchment paper. Since the crust is nice & crisp on this loaf in particular, I prefer to place the bread on a cooling rack. Cool completely before slicing. Use a serrated knife to make the best looking cuts from the bread. Serve with olive oil seasoned with kosher salt & freshly ground pepper.  

The Tune
“I Found Love” Etta James 

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