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.
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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.

Olive fougass -Quelle class!

Today we are using up the olives from christmas (which were meant to go into cocktails). What better way to use them up than making some nice fougasses (or is it fougassie, fougie?…), a french bread that is distantly related to the Italian focaccia. It’s a really fun little bread as its shaped like a leaf. I hope to find some hidden artistic talent to shape it beautifully (as you will see later on, did not materialise).

Found two fougass recipes, one from the BBC/ Paul Hollywood and another one form TheOrangeFairy.  Mine is a bit of a combination of both. If you are looking for something different there is a whole wheat recipe by LeadDog on sourdough.com.

 

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Ingredients:

  • 250 grams sourdough starter (100% hydration)
  • 415 grams plain or strong flour
  • 300 grams water
  • 8 grams salt
  • 175 grams green pitted olive – cut in half
  • 1 tbsp dried oregano

recipe

  1. Mix flour+water+starter in a bowl.
  2. Let it rest for 30min
  3. add salt+oregano+ green olive.
  4. fold every 20 min 4 times 
  5. Proof – let it rest in the fridge for ±12 hours or 6 hours in a warm room.
  6. When ready on your work surface dust with flour and semolina.
  7. Divide into even 5 pieces (or any other number, depending how big and how many fougasses you want).
  8. Shape into triangles. Make them quite thick as you will stretch them out later.
  9. Make one long incision from the tip of the triangle to the bottom and stretch. Make 2-3 smaller incision on each side roughly a 60˚ degree angle downward. (This did not go well for me, suddenly remembered why I failed art A level)giphy.gif
  10. Gently put your fougasses on a well oiled baking parchment/tray. I cannot emphasize enough how well oiled it should be.
  11. Final rise for 3 hours in a warm room

        Before final proof

         After final proof, and ready to go into the oven

  12. Preheat the oven at 220˚Celsius with a roasting tin full of water (for the crust).
  13. Bake the loaves for 20 minutes or until golden. Remember to flip towards the end.

Final product:

 

 

Taste test: Good, the olives really give it a nice salty kick. The inside full of little bubbles. Wonderful to tear and eat. The shape came out alright but definitely stretch the incisions and get space in between them.