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1
Bring milk to simmer in small saucepan.
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2
Add butter and sugar; stir until butter melts.
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3
Pour mixture into large bowl.
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4
Add 1 cup room-temperature water and cool mixture until lukewarm (85F to 95F), about 10 minutes.
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5
Add yeast; stir to blend.
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6
Stir in olives, thyme and salt.
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7
Add 1 cup flour.
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8
Using wood spoon, stir until flour is incorporated.
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9
Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition.
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10
If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl.
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11
Oil large bowl.
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12
Transfer dough to bowl; turn to coat with oil.
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13
Cover bowl tightly with plastic wrap.
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14
For do-ahead version: Chill dough overnight.
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15
For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
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16
Position rack in center of oven and preheat to 500F.
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17
Oil large baking sheet.
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18
Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough).
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19
Divide dough into 2 equal pieces.
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20
Gently form (do not knead) each piece into baguette 15 inches long by 2 1/4 to 2 1/2 inches wide (dough will not be smooth).
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21
Transfer baguettes to prepared baking sheet, spacing evenly apart.
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22
Cover loosely with plastic wrap.
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23
Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough.
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24
Brush top of each loaf lightly with egg white.
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25
Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven.
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26
Bake 10 minutes.
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27
Reduce oven temperature to 400F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes.
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28
Cool on rack.
