Another Olive loaf attempt today. We went with the Irish Guy’s recipe (less 30 grams of water) and added 1 cup of sliced olives.
For two loaves kneaded in bread machine:
- White Bread Flour: 600 g
- Wheat Flour: 200 g
- Water: 430 ml (~430 g) (down from 460 g)
- Salt: 10 g
- Starter: 320 g
- Sliced/chopped olives 1 cup
- Rest: 10:00
- Knead: 25:00
- Shape: OFF
- Rise 1: 3:00
- Rise 2: 200 (optional, usually remove after punch-down)
- Rise 3: OFF
- Bake: OFF
- Keep Warm: OFF
Add the olives for the last five minutes of kneading. Cut in half, shape two loaves and let rise another 3-4 hours. Bake in the cloche with the cover on for 20 minutes (or some means of steaming) at 450 F. Then uncover and bake another 15-30 minutes depending on ingredients.
We’ve been looking at different recipes. Here are a few…
400 g (3 + 1/2 cups) bread flour
10 g (2 tsp) salt
200 g (3/4 cup) warm water
300 g (1 + 1/2 cups) sourdough starter (100% hydration)
4-5 ounces black olives (preferably Kalamata, pitted and chopped in large pieces – roughly 1 cup, loosely packed)
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