Olive Bread

Still finishing up those olives, not in cocktails unfortunately due to this year sticking to dry January (nobody thought I was going to make it, so close now). I thought I would make an extra olivey bread by not only adding olives but also olive oil. I used my favourite work loaf sourdough recipe as a base and basically added olives and oil to it. It worked really well. Just a side note I thought the oil would compensate for liquid i.e. the water, it does not.

Ingredients:

  • 400 grams whole grain bread flour
  • 500 grams of white bread flour
  • 500 grams of water
  • 200 grams starter
  • 100 grams of olives
  • 100 grams of olive oil
  • 19 grams of salt

recipe:

  1. mix the water and flour slowly until just incorporated – Autolyse for 1 hour
  2. Add starter +salt +olives + olive oil, let it rest for 10 min
  3. Fold 6 times every 20 min. When folding use olive oil on your hands not only moisturise the hands but also keeps the dough from sticking.
  4. 1st rise – oil the bowl,or use a clean to well
  5. Folding and proofing – divide the dough in two and shape two balls. Let it proof for about 20 hours in the fridge.
  6. Final bulk rise – take out the dough out of the fridge and at room temperature for about 2 hours. Preheat the oven at 260C˚ the Dutch Oven(I have a lecreuset pot).
  7. Slash the top and Bake at 260C˚ for about 20mins with the lid on. Lower the temperature to 190C˚ for another 30min.
  8. Take it out of the oven and let cool for a couple hours.

It was really lovely moist bread, the last of the olives was not overpowering. I feel like the olive oil kept it more moist than really impart strong flavours. It rose really well and the bread was full of big bubbles.

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Holiday Bread – The best workhorse white loaf

This now my officially favourite workhorse bread recipe ever. I was looking through the  fresh loaf when I stumbled upon Dave Mott recipe for Red fife=Awesomeness! (and awesomeness it is). I cut the recipe by half and added 5 springs of rosemary.

He recommends feeding the the starter and leaving at room temperature 11 hours before making the bread.

I also did a little experiment of dutch oven versus baking stone.1.png

The baking stone is a bit rounder and more football like.

good bubble though.

The dutch oven bread is definitely more boule like and slightly more bubbly.

 

so without further ado, here is the recipe.

Ingredients:

  • 600g     Bread Flour
  • 300g       Whole Grain flour
  • 550g         Water
  • 200g        Starter
  • 20g            Salt

 

Recipe

  1. mix the water and flour slowly until just incorporated – Autolyse for 1 hour
  2. Add starter +salt, let it rest for 10 min
  3. Fold 6 times every 20 min.
  4. 1st rise – oil the bowl,or use a clean towel that has been floured.
  5. Folding and proofing – divide the dough in two and shape two balls. Let it proof for about 20 hours in the fridge.
  6. Final bulk rise – take out the dough out of the fridge and at room temperature for about 2 hours. Preheat the oven at 260C˚ the Dutch Oven(I have a lecreuset pot).
  7. Slash the top and Bake at 260C˚ for about 20mins with the lid on. Lower the temperature to 190C˚ for another 30min.
  8. Take it out of the oven and let cool for a couple hours.

 

Rosemary basic sourdough

Another day another bread. For today I tried a new basic sourdough, which  I modified by adding Rosemary and olive oil from the sourdough school basic sourdough.

Ingredients

  • 380g water
  • 100g sourdough starter
  • 100g of stoneground whole wheat flour
  • 400g organic strong white flour
  • 10g (1 Tbsp) salt
  • 2 sprigs of Rosemary
  • 2tbsp of nigella seeds
  • 30grams (3 Tbsp) of olive oil
  1. Mix water + starter + flours in a bowl. Let it autolyse for 30 min.
  2. Add the salt + rosemary + nigella seeds and fold so that is just incorporated
  3. Fold  3 times every 30 min.
  4. Shape the dough and either leave it a bowl that has been well oiled or you can use a clean tea towel dusted with flour. Dust the top and cover with another tea towel that has been moisten.
  5. Prove in the fridge for 8-12 hours
  6. Bake at 220C for 1 hour, 180C for 10-15 min

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I have to say this is my absolutely favourite basic sourdough work loaf recipes. Comes out airy with loads of bubbles as well as moist and springy. The crust was a bit too soft for my liking I usually quite a decent crush to it.

Rosemary can be replace with thyme or sage. I made a past for the sage and thyme with olive oil simply by using a pestle and mortar so that incorporates better.

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it was really wonderful as a cheesy toasty with Dukkah. You can find my Dukkah recipe here. The celeriac and apple soup which was actually easy and quite good despite it being from Jamie Oliver.

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