The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

11/10 Bake

  • Pin It
Wingnut's picture
Wingnut

11/10 Bake

I decided to experiment and try a new flour for me, it is half the price of KA AP Flour and what could be the worst thing that could happen. This loaf was based on Ken Forkish's "Saturday White Bread" formula with addition of three types of olives, rosemary and lemon zest.

After the second fold and turn I added the Oilves and Zest.

Then after another round of fold and turns it was time for the bulk fermentation and then into the bread mold.

before….

After…..

I used some leftover breadcrumbs to line the basket and baked the loaf in a 480F DO for 35 minutes then removed the lid and baked for additional 8 minutes, the results….

The dough was a little wetter and slack so the slashing is not great but the bread crumb is quite nice for a same day bake……..

I think next time I will proof over night then bake.

Cheers all,

Wingnut

Comments

golgi70's picture
golgi70

We thought alike this weekend.  In the middle of making my dough i read that olive bread improves greatly from being in the fridge.  Allows the olives to really permeate the dough.  So I was able to do so (i retarded in shape).  My fail was using too few olives.  

Nice looking loaf

Josh

Wingnut's picture
Wingnut

Do you blanch your Olives prior to adding them to your dough?

Cheers,

Wingnut

golgi70's picture
golgi70

I've never heard of this.  Wouldn't that wash away all the flavor gained from the brining? 

 

Josh

dabrownman's picture
dabrownman

and posted them today.  I really like the crumb of this bread Wing.  That boldy baked crust has to be tasty too.  Olive and rosemary bread is a classic but the lemon zest is an extra treat.I've got to make some of this for Thanksgiving.  Never used bread crumbs for mold release either. 

So what is the protein of your new flour and what hydration did you use.

Well done Wing

Wingnut's picture
Wingnut

Well Dab I have no idea what the protein content of the flour is but the formula is 72% hydro.

The lemon zest is nice, especially for a chicken salad snadwich.

I am a cheap so I always make bread crumbs out of "old" bread, so I have a bunch in the pantry.

Cheers,

Wingnut

Wingnut's picture
Wingnut

I dug the flour bag out of the recycling bin and after a web search, determined the flour is 13% protein content.

Cheers,

Wingnut

dabrownman's picture
dabrownman

getting the wing man to do some dumpster diving but thankfully,  at least it was the recycle bin instead of the rotted food waste one:-0  Thanks.

dabrownman's picture
dabrownman

getting the wing man to do some dumpster diving but thankfully,  at least it was the recycle bin instead of the rotted food waste one:-0  Thanks.

annie the chef's picture
annie the chef

I like the idea of using bread crumb to line the bowl. Both the crust and crumb look beautiful. I can't see whether the loaf has been scored though.

So how did you shape your olive dough?  I looked at the dough's seam through the plastic bag, it seemed to me that you have just folded it, is that right? I've made the olive bread a few times but the crumb was quite tight.  I thought may be I wasn't gentle enough and the olives just popped all the air bubbles in the dough when I was shaping them.

I love looking at your beautiful oval bowl too!

Annie

Wingnut's picture
Wingnut

Well Chef I basically use the Chad Robinson method to shape. After the bulk fermentation I knocked back the dough and formed it into a flat rectangle. Then a series of folds. Then, when the tension is right, I roll it like an old cigarette and use the heal of my palm to seal the edge all the way across. Make sense Chef?

The slash was made but like I said the dough was a bit slack and warm so the result was not dramatic. I think if I would have retarded the dough overnight and then slashed and baked the results would have been different, keeping in mind I am no Chef Baker it is just a guess. This means I HAVE to try again in the name of baking!

Thanks for your kind words,

Wingnut

Wingnut's picture
Wingnut

By the way, the bread went wonderfully with the Osso Buco I made.

Cheers all,

Wingnut