Olive Bread Part 1 Abm

7 c Bread flour -- a little more

-if needed 2 ts Raw wheat germ

2 ts Fragrant dried thyme,

-coarsely ground 1 1/3 c Grape starter

2 c Tap water, 70 degrees F

1 tb Salt

1 c Greek Kalamata olives,

-pitted and roughly -chopped 1 c Oil cured olives, pitted

-and roughly chopped 1 tb Active dry yeast

Special equipment suggested: A food processor fitted with a steel blade (if your machine is too small for the proportions here, make the dough in two batches and combine them for the final hand-kneading) A dough scraper A 2X2 foot wooden, plastic, or marble work board surface Two wicker baskets about 10" across and 4" deep, lined with a clean dry cloth and lightly

floured An instant meat thermometer A bread peel A pizza stone or ceramic bread tiles (you will find these in most good cookware departments, gourmet shops and catalogs) MIXING THE DOUGH AND FIRST MACHINE KNEADING: Measure the flour, wheat germ, thyme, and starter into the bowl of the processor. Add the optional dissolved yeast only if your starter was not fully alive ~-bubbly throughout--after its final feeding. (If you are using the yeast-batter alternative, you will not need the additional yeast.) Start the machine and slowly pour in the water, then the salt. Process until the dough masses and balls up and rotates under the cover for 10 to 15 revolutions. Uncover the processor bowl and inspect the dough; it should be fairly smooth, soft and a bit sticky when squeezed between thumb and finger. (If too wet and sticky, sprinkle in and process briefly a tablespoon or so of flour; if too stiff, process in droplets of water.) SECOND MACHINE KNEADING: Let the dough rest 5 to 10 minutes, allowing the flour particles to absorb the liquid. Process again for 15 to 20 revolutions, then uncover the machine. ADDING THE OLIVES AND PREPARATION FOR HAND KNEADING: Add the olives to the machine, and process into the dough with short on-off spurts. You just want to incorporate the olives, not chop them. Turn the dough onto a lightly floured board and knead by hand for several turns to be sure the olives are well incorporated, and that the dough is smooth. Divide in half with the scraper. Tuck all sides of each piece under itself and rotate the dough briefly with your palms to form a ball shape. Cover with a clean, dry cloth and let the dough rest on the board for 15 minutes. FORMING THE DOUGH: One at a time, with the palms of your hands roll each ball of dough around, pulling the bottom against the board, creating tension to stretch the covering "skin" smoothly over the entire surface of the dough. If more tension is needed, spritz the surface of the dough with a little water. Cupping your hands around the ball and using pressure against the board, continue rotating until the ball is uniformly smooth, with no blisters or breaks. Turn the ball over, pinch the center of the bottom together to seal, and place pinched side down in a floured basket. LETTING THE DOUGH RISE--2 hours: Leave the baskets uncovered at room temperature for 1 1/2 to 2 hours, or until the dough has started to

rise. Enclose each basket in plastic wrap and refrigerate overnight.