Summary

Ingredients

• 500 g wheat flour, type 550
• 280 g water, cold
• 30 g olive oil
• 18 g yeast, fresh
• 13 g sea salt, fine
• 60 g olives, black, pitted, dry in herbs
• 60 g peanuts, roasted, flavored, salted
• pepper
• olive oil

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Instructions

1. Dry the olives on a baking tray lined with baking paper to 60 ° -70 °. Then finely chop.
2. Coarsely chop the peanuts briefly.
3. Knead the first 5 ingredients for about 5-6 minutes. Add olives and peanuts and knead for another minute.
4. Put the dough in a sealable tin greased with oil to around 28 ° -30 ° (in the oven) for one hour.
5. Spread out the dough and fold it inside out like a tea towel. Put it back in the can for 30 minutes. Repeat the folding process again and let it rest in the can for 30 minutes. Then spread out the dough in an elongated manner, rub in a little olive oil, put some pepper from the mill on it and roll it up from the long side.
6. Place the dough stick on the baking sheet lined with baking paper (possibly diagonally due to the length) cover with a cloth and let it rest at room temperature for an hour. Preheat the oven to 250 ° in between. Brush the dough with olive oil 10 minutes before inserting and cut into it like a baguette.
7. Steam the oven well and reduce the bread for about 40 minutes, first for the first 10 minutes to 250 ° and then the temperature to 220 ° and bake to the end. Swath well 3-4 times during the first 10 minutes. If the bread turns dark too quickly, cover it with aluminum foil (shiny side up).