The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Olive and sundried tomato Levain

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hornedfox's picture
hornedfox

Olive and sundried tomato Levain

Today's loaf started out as a "what have I got here" after a party I had some pitted black and green olives in oil and basil and sun dried tomatoes in oil left over. So I thought they would go in a loaf

Monday was the Levain build 

Bread flour.    100%

water.             125%

rye starter.        20%

after 16 hrs I made the final dough 

Bread flour in this case Canadian white. 1 lb 7 oz

whole wheat flour stone ground organic. 3.2 oz

water 13oz

salt 0.5 oz

olives 4 oz sundried tomatoes 4 oz

Levain 13 oz

 

I mixed everything on first speed except olives and toms for 3 mins and then second speed for three mins until gluten was moderately developed. I mixed in the olives and tomatoes on speed 1 until they were evenly disbursed. 

Bulk fermentation was 2.5 hrs stretched and folded every 50 mins. I shaped them into 1.5 lbs boules  and retarded them in the fridge for 12 hours at 50 F This morning as I heated the oven up for 1 hr at 460 F I took the dough out of the fridge Cooked for 40 mins reducing the heat to 400 after 25 mins as I was worried they'd burn.

 

Comments

isand66's picture
isand66

Great looking bake with nice open crumb.  I hate olives but I'm a big fan of the sun dried tomatoes,

it must taste great.

Cheers

Ian

dabrownman's picture
dabrownman

kind of bread for bruschetta.  Grill it up and pile on the frills!

Nice baking

hornedfox's picture
hornedfox

Thanks for the comments going to try something similar with feta cheese this weekend. Trouble is with olives or sun dried toms? Any recipe suggestions

 

Ian

isand66's picture
isand66

You can try my formula if you like.  It's one of my favorites.http://mookielovesbread.wordpress.com/2013/02/17/corn-feta-cheese-sourdough/