Tuscan Olive Oil Bread

Yield: 6 Rounds

Ingredients:

AP Flour                               1lb 14 oz

Bread Flour                           6oz

Whole Wheat Flour              4oz

Polenta                                  6oz

Salt                                          .6

Instant Yeast                            .7

Water (110 degrees)                20 fl. Oz

Olive Oil                                 8 fl. oz

Procedure

1.    Scale all ingredients accurately.

2.    Place flour, polenta, salt and yeast into the mixer bowl w/ dough hook and mix one minute to distribute all the dry ingredients.

3.    Add the liquids, mixing until uniform, smooth dough develops. Add another 2-4 oz. of water as needed.

4.    Mix on 2^nd speed for 2-3 minutes.

5.    Place it in greased bowl and ferment in proof box or in a bowl with a towel over it in a warm area of your kitchen, until doubled. Punch down(put your fist into the middle and push down)

6.    Roll into rounds. Proof until doubled, about 30 minutes.

7.    Dock the tops and bake at 410 degrees for 10 minutes, steaming 3-4 times.

8.    Drop temperature to 375 and finish baking until golden and hollow sounding when bottom is tapped.