Smokey Jo

Blink and you’ll miss it – this super savoury lunch loaf goes that fast.

MAKES: one large or two small loaves

INGREDIENTS:

• 420g organic white flour (3 cups)
• 125g starter (½ cup)
• 250g water (1 & 1/8 cup)
• 9g salt (1½ tsp)
• 100g olives (¾ cup)
• 60g sundried tomato pesto (2 Tbsp)
• 3g smoked paprika (1 tsp)

INSTRUCTIONS:

STEP 1: MIXING THE INGREDIENTS

1. Weigh the flour, salt, paprika, pesto, and olives into a bowl and stir them with a wooden spoon. Use warm water (40°C – 104°F) and measure it precisely. Add the water to the flour mix.
2. Take the required amount of starter out of the fridge.
3. Measure the starter and add it to the ingredients in the bowl. Mix everything well until the dough is smooth.
4. Check the temperature and set the dough aside to rest for about ten minutes. Then, do another round of mixing, shape the dough, and place it in a bowl. Cover and refrigerate.

STEP 2:REFRIGERATING AND ROCK &ROLLING 

1. After a minimum of 24 hours (ideally 36 hours), take the dough out of the fridge. Measure the dough temperature.
2. Roll the cold dough into a roll, ensuring it is smooth and tight. Cover with rice flour and place it in an oiled tin or a rice-floured banneton.
3. Put the tin or banneton in a plastic bag and return it to the fridge.

STEP 3: BAKING

1. After 12-14 hours, preheat the oven to 240°C / 464°F (or as hot as possible).
2. Take the risen dough out of the fridge and check its readiness for baking.
3. If using a banneton or bowl, turn the dough onto a baking tray. The dough should be soft and airy.
4. Decorate and score the dough as desired and place it in the preheated oven.
5. The baking time will depend on the dough size. A large 800g / 1lb 12oz dough weight typically takes 30-35 minutes. Adjust for larger loaves.
6. Halfway through baking, reduce the temperature to around 210°C / 410°F and rotate the loaves for even browning.
7. To determine if the bread is baked, check for even browning, test the crust’s crispness, and tap the bottom to hear a hollow sound.
8. Place the baked loaf on a wire rack to cool.

NOTE:

• This recipe is for 36 hour bread, but you can experiment with timings to see what type of bread you like best. Shorter times give a softer crumb and milder taste. Longer times give a more resilient crumb and a stronger taste. You can do 48 hours, 60 hours all the way up to 96 hours or more. It is good to do the timing in 12 hour increments so that it is either morning or evening, and probably more convenient for you.

TIP: 

• If you want to make enough mix for three large loaves, just treble the given quantities. If you mix the dough on the Monday morning, you will be able to bake your breads on Wednesday, Thursday and Friday morning. Each day your bread will be tastier and tastier. Try for yourself!

SCHEDULE EXAMPLE:

• Do Step 1 in the morning, let’s say Monday morning (3 minutes hands on).
• Then Tuesday evening, some 36 hours later, do Step 2 (1 minute hands on).
• Bake on Wednesday morning, straight from the fridge.