Wheat Bread with Olive Oil

Introduction

The dough goes through three rounds of stretching and folding, which helps build a lighter, airier crumb without extra ingredients. You bake the small elongated loaves at 430 F for 18 minutes, so this works well when you want straightforward homemade bread with a short bake time.

Recipe Details

• Prep Time: 2 hours 40 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 58 minutes
• Servings: 4

Ingredients

• 350 g sifted wheat flour
• 280 g lukewarm water
• 1 tsp salt
• 38 g olive oil (optional)
• 1 tsp active dry yeast

Instructions

1. Dissolve salt and yeast in lukewarm water
2. Add sifted wheat flour and olive oil into lukewarm water. Mix.
3. After thoroughly being mixed and one is left with a dough that is of a uniform texture and consistency, cover and leave to rest in warm place for 45 minutes.
4. Take out and begin to work the dough once more, stretching it and folding it over itself on all four corners; adding flour to surface to prevent its sticking. Cover and leave it to rest for about 30 minutes, during which time the dough will rise.
5. Repeat this process, by stretching the dough and folding it over itself on all sides, allowing for air pockets to be formed (which will make the bread airy when it is baked). Cover and allow to rest for 30 minutes.
6. Repeat the above process once more and leave the dough to settle for 30 minutes while covered.
7. Take up dough and place on baking sheet, and cut the dough into equal parts to form into smaller, separate loaves (elongated).
8. Place dough in pre-heated oven and bake at 430 F for 18 minutes.

Variations

• Omit the 38 g olive oil (optional) if you want a leaner dough; the bread will have a slightly firmer crust and a chewier texture.
• Replace 50 to 75 g of the sifted wheat flour with bread flour if you want a bit more structure and chew in the finished loaf.
• Change the shaping step and keep the dough as one larger loaf instead of smaller elongated loaves; you will get a thicker center and a slightly softer crust, but you will need a longer bake.
• Brush the formed loaves lightly with olive oil before baking if you want a softer, less dry crust on the outside.

Tips for Success

• Keep the lukewarm water warm to the touch, not hot, so the yeast activates properly.
• Use only enough flour on the surface to stop sticking during the folding steps; too much extra flour will tighten the dough.
• After each 30-minute rest, the dough should look puffier and feel less dense before you fold it again.
• When you divide the dough into smaller loaves, leave space between them on the baking sheet so the sides brown instead of steaming.
• The bread is done when the loaves are lightly browned and sound hollow when tapped on the bottom.

Storage and Reheating

Store the bread in a paper bag or loosely wrapped at room temperature for up to 2 days. For longer storage, move it to an airtight container in the fridge for up to 4 days.

Freeze the cooled loaves tightly wrapped and then placed in a freezer bag for up to 2 months. Thaw at room temperature before reheating.

Reheat in a 350 F oven for 5 to 8 minutes for room-temperature or refrigerated bread. For frozen bread, reheat at 350 F for 10 to 15 minutes. A microwave will soften it quickly, but the crust will lose texture.

FAQ

Can you leave out the olive oil?

Yes. The dough will still work, but the bread will be a little chewier and the crust slightly firmer.

Why is the dough not rising well during the resting periods?

The most common issue is water that was too hot or too cool, or a room that is not warm enough. The dough should be kept covered in a warm spot so the yeast stays active.

Can you bake this as one loaf instead of several small ones?

Yes, but the bake time will need to increase because the center takes longer to cook through. Start checking it after 25 minutes.

Can you use all-purpose flour instead of sifted wheat flour?

Yes, though the texture will be a little softer and less hearty. You may also need a small adjustment in flour or water depending on how the dough feels after mixing.