The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Olive Oil

Justin.samsown's picture

Oil in Bread. What's is better for you?

June 7, 2012 - 12:22pm -- Justin.samsown
Forums: 

Canola, Veg., Soybean oil, Safflower oil, Olive Oil, EVOO

 

I have been consistently using vegetable oil and canola interchangeably in my recipes.  I’m not sure of the reactions caused when using a saturated fat vs. monounsaturated vs. poly unsaturated fats in my breads. 

Is there any research out there to identify the reactions in bread with the oils that they contain? 

 

Thanks,

 

oceanicthai's picture
oceanicthai

Dill, bacon, olive oil, roasted garlic sourdough bread.

         

The fam's favorite bread so far.  All gone already.

jennyloh's picture
jennyloh

I saw Floyd's posting on this recipe.  Wanted to try out.  I also saw some seeded recipes,  and wanted to add in the seeds. I need some advice here,  as the the bread turned out a little dense - see the crumb below.



Ingredients:
Preferment
125g All Purpose Flour 85g water 2.5g salt 2g yeast
Day 1:  Mix all and leave rise for 1 hour,  then refrigerate it overnight.
Final Dough
350g Bread Flour 225g water 40g extra virgin olive oil 5g rosemary leaves (I used dried) 7.5g salt 2.5g yeast All of the preferment
Seeds (I added these in as I wanted a seeded bread)
50g Sunflower seed  20g Sesame seeds
Bake sunflower seed for 15 minutes in oven at 150 degree celsius. Turn the seeds occasionally. Fry sesame seeds for about 5 minutes over fire.  Stir constantly till brown.  Put in a bowl and cover overnight.

Day 2:  Mix dough first,  and add in preferment,  knead well.  I added the seeds last after I've kneaded the dough well. Mix the dough and seeds well together. (Should I have waited after the 1st rise to add in the seeds?)
Rising/Proofing:  Rise for 1 1/2 hours, (Floyd suggest a 3 hour bulk rising with 2 folds,  which I should have followed).  1 fold and shape.  Proof for 1 1/2 hours. (The dough have doubled well,  my first rise should have been longer??)
Bake:  Steam the oven at 250 degrees celsius,  and  bake at 230 degrees celsius for 50 minutes,  and bring down the temperature to 200 degree celsius for 20 minutes.  (did I bake a little too long?)
Looking for some advice please?
Jenny

Stephanie Brim's picture
Stephanie Brim

I have a problem. Admitting that you have a problem is the first step to recovery, right?

So here I am, 7 weeks after giving birth to a wonderful baby boy...and I have 12 loaves of bread in various stages of becoming tasty, crusty goodness.

I am not a professional. I do not have one of those nice ovens that will fit all this bread. I have no couche for the insanely wet rosemary potato bread other than the piece of thin natural linen that I picked up at the fabric store for half off. I have to bake loaves 3 at a time, part of the time on a half sheet pan, so that they all get done at the right times.

The smell wafting through my house, though...heaven. Really. The smell of bread baking makes up for the hours of hard work I've put in over the last 24 hours.

Really, the hardest part was making the dough last night. My husband works second shift, meaning he's gone from about 2:30 until about midnight, so during the time I was mixing up doughs I had both kids to take care of, some laundry to do, dishes to keep up with, and dinner to make for Rinoa and I. Not only did I get everything done, but I figured I'd have time to do not only the baked potato and rosemary potato breads that I planned to take to Christmas as gifts, but also a loaf or two of real gingerbread to have with lightly sweetened whipped cream.

I think I've renewed my confidence in my ability to successfully multitask. I quit baking while I was pregnant because I was afraid that I wouldn't be able to spend enough time with my daughter after having the new baby and that she'd be forever scarred by my inability to play with her constantly. I can't believe I thought that now, but pregnancy does strange things to you. I now know that I can do my baking, which is something I do for myself as much as to provide my family with the best food possible, and still not neglect my family.

I have to admit that this crazy baking spree was most likely not the best way to reacquiant myself with my rational mind.

I'll share pictures when I'm done. Just thought I'd share my brain today. :)

Herbsman's picture

Why do my focaccia go stale within 24 hours?

July 20, 2009 - 3:01pm -- Herbsman

I use a recipe similar to Dan Lepard's for focaccia.

  • 100% flour (obviously)
  • 35% sour starter (100% hydration)
  • 0.74% yeast
  • 2.5% salt
  • 65% water
  • 5% extra virgin olive oil 

When it cools, it's extremely light and fluffy, with HUGE holes in it. The closest you'll ever get to eating clouds. But for some reason, it goes tough and hard within 24h despite being kept in an airtight plastic box.

WTF?! Should I store it differently?

dragon49's picture

My Breads are too Dry

December 16, 2008 - 3:50pm -- dragon49
Forums: 

My friends are complaining that my breads are too dry.  I am using 3 tablespoons of olive oil for each 4 chup of flour and between 1 1/4 and 1 1/3 cups of water.

 

Will a different type of oil be better, or should I jsut add more oil?  Also, for more percentages of Whole Wheat, should I add more oil generally?

 

Thanks

afjagsp123's picture

Loaves sticking to pyrex loaf pans

October 14, 2008 - 3:36pm -- afjagsp123

I've recently jumped on the "down to basics" bandwagon. I stopped using spray oils like Pam, and bought a Misto, and loaded it with olive oil. Like everyone else, just trying to save money wherever we can! (the Misto was only $9.99 at Bed, Bath & Beyond, and think about the cost of a can of Pam -- $3 or so? Would pay for itself in a few months...)

tigressbakes's picture
tigressbakes

rosemary sourdough

This is Rosemary Olive Oil Sourdough from Nancy Silverton's book. I used the starter that I have been growing since Feb - my first one (not Nancy's formula) and I have to say I am proud of this little starter! Oven spring!

I tried the La Cloche top on a preheated stone for 20 minutes. I sprayed the top of the loaf and the inside of the La Cloche top when I put it in and boy did it get crispy!

 

 

Rosemary sourdough crumb

It came out great! Moist with a nice light sourdough taste, I even think next time I would use slightly less Rosemary than the recipe called for because it is just a bit overpowering to the delicate sour taste.

 

 

Rosemary sourdough top

My slashing technique needs help!

Subscribe to RSS - Olive Oil