No knead olive bread

Sorry been a little lazy with posting, have been taking full advantage of the lovelier summer. This has included fruit and veg picking in the country side, going to lavender fields, growing avocados, and some flying trapeze as well as just sitting in sun in a pub garden.

But here is the no knead version of my precious olive bread recipe.

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Came out very well with a nice crumb. The bit of red is because I use the Waitrose stuffed green olive but you can use normal black or green olives.

Ingredients:

  • 400 g whole grain bread flour
  • 500 g white bread flour
  • 500 g water
  • 200 g starter
  • 115 g olives
  • 25 g olive brine
  • 50 g olive oil
  • 20 g 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 Le Creuset 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.

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.