The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Olives

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Lilpastrysplashy's picture

Dense bottom of the bread.

June 18, 2012 - 3:15pm -- Lilpastrysplashy

Hello,

I have been making multiple boules lately and they all have been pretty successfull except for the bottom of the loaves.  Everytime I take them out of the oven, the whole loaf of bread seems to be light and have great crumb, but the bottom of the loaf to about half an inch above, it seems to be really dense, why exactly is this happening.

P.S.- I slide the dough into the oven onto a preheated stone and use steam in the oven, yet nothing seems to help.

Anonymous's picture
Anonymous (not verified)

I recently asked TFL how to score Richard Bertinet's Pain aux Olives to achieve the effect shown in his book, Dough: http://www.thefreshloaf.com/keyword/bread-scoring-score-richard-bertinet-pains-gourmands-2006-larousse-olive-bread

I made a version of it this weekend, and they were right: It's rolled and the scored on the vertical.

The original recipe is a straight dough: combine ingredients, bulk ferment, roll dough into a long, flat rectangle, spread with olive paste, roll up, shape roll into bâtard, proof, score on the vertical, bake.

I modified it to use a sourdough preferment (52% prefermented flour) and retardation. Day 1: Make preferment. Day 2: Make dough, bulk ferment, shape, retard. Day 3: Bake. I didn't change the quantities of the original recipe, only the methods.

How did I like it? A lot!

I wrote in my journal: "Favorite bread in the whole wide world = Olive Bread."

Formula.

[Click image for larger version.]

Process.

[Click image for larger version.]

Pictures.

1. Dough scored on the vertical.

2. The result after a 40-minute bake.

3. Here's a side-by-side. Bertinet's is on left. Not to scale: Bertinet's would be 1/3 the size, as he makes three small loaves out of the 875 grams of dough. I made one loaf.

4. The crumb.

Files.

1. Download a copy of the formula in PDF format.

2. Download a copy of the process in PDF format.

3. Download a copy of the spreadsheet in Excel 2007 format. The spreadsheet is editable, so you can use it to scale quantites up or down. You can edit the orange cells; all others cells are automatically calculated from formulae.

Pland's picture

Bread density- Am I using too much water?

April 9, 2012 - 11:46am -- Pland
Forums: 

Hi everyone,

I'm new to this site...I'm an American expat living in Germany, which means I'm forced to eat all kinds of new, delicious food because most of my comfort foods are not available.  One of the staples of German life is the bi-weekly farmer's market.  This is where I encountered the most delicious bread ever made, and thus began my quest to copycat this recipe, because it's too expensive for me to buy twice a week.

linder's picture
linder

This week our bread to have with soup at lunch time will be olive bread.  I've been wanting to try this bread again from the Il Fornaio Baking Book by Franco Galli for quite sometime.  I made two changes to the recipe as given.  I used 1/4 cup of my 70% hydration whole wheat sourdough starter instead of the 1/4 cup biga.  I also used kalamata olives instead of green olives as my husband doesn't really care for the green olives. 

The loaf had good oven spring, so I am hopeful that I might even have an open crumb in this bread, which would be a first for me.  We shall see tomorrow when we cut into the loaf. 

 

PiPs's picture
PiPs

To be honest, I hadn’t a clue what I felt like baking this weekend. My mind wandered over many possibilities. In the end my inspiration for this bake came from Nat. Though she is an avid admirer of all things bread, when I put the question to her about this weekend's bake, the answer came swiftly …

Olive bread!

Of course…

…  how could I have forgotten Nat the Rat’s most favoured of all loaves.

The strange thing is, I can’t remember the last time I made an olive bread …

I do however, remember the last time I ate olive bread. While we were on holidays in New South Wales, we took a day trip to a small town called Bellingen. In this beautiful little hideaway I tasted my first EVER woodfired sourdough. It was an olive bread, baked by a small organic bakery called Hearthfire …. It was the  most amazing olive bread I have ever tasted. A crumb that melted in your mouth, flecks of herbs throughout and large chunks of olives. We almost finished half of it with a spicy pumpkin hummos whilst picnicking by a small creek. On my return to Brisbane I even called the owner of the bakery to thank them for the amazing bread …

I think that delicious experience has scared me off making my own olive bread … until now.

When it came time to start prepping and sourcing ingredients to compliment the kalamata olives in my own bread, I needed to look no further than our front porch to find inspiration. Growing in small pots we have sage, rosemary, basil and thyme. Only a few hours later the dehydrator filled the kitchen with the aromas of drying herbs. Some lemon zest, (courtesy of the Tartine olive bread formula) and I had everything I needed.

Olive and Herb Levain

Formula

Overview

Weight

%

Total dough weight

1600g

 

Total flour

958g

100%

Total water

648g

67%

Total salt

12g

1.5%

Prefermented flour

163g

17%

Desired dough temperature 26°C

 

 

 

 

 

Levain build – 5 hrs 26°C

 

 

Starter (not included in final dough)

81g

50%

Flour (I used 70% AP flour, 18% Sifted fresh milled wheat, 9% sifted fresh milled spelt and 3% sifted fresh milled rye)

163g

100%

Water

81g

50%

Salt

1g

1%

 

 

 

Final dough 26°C

 

 

Levain

244g

30%

AP Flour

556g

70%

Freshly milled whole wheat flour

200g

25%

Freshly milled rye flour

40g

5%

Water

567g

71%

Salt

11g

1.4%

Kalamata olives halved

287g

36%

Finely chopped dried herbs

1tsp

 

Zest on 1 lemon

 

 

 

Method

   1. Autolyse flour and water 45 mins

   2. Add levain and knead 5-10 mins. Add salt and knead a further 5-10 mins. Gently mix in olives, herbs and lemon zest.

   3. Bulk ferment 2.5 hours with two stretch and folds at 30 mins in the first hour.

   4. Preshape and bench rest for 20 mins

   5. Shape and proof for 2.5 hours

   6. Bake in steamed oven for 10 mins at 250°C then 30 mins at 200°C

As you can imagine our kitchen smells heavenly this afternoon.

The crusts chorused loudly when they were removed from the oven while I fought the growing temptation to pick at protruding olives.

The crumb is soft and anything but chewy with olives nestled and peering out of every slice.

For me it won’t surpass the olive bread from our holidays but I am pretty sure I have made Nat’s weekend.

All the best,

Phil

wally's picture

Hamelman's Fougasse with Olives

August 15, 2009 - 11:38am -- wally

Having battered myself attempting to conquer (well...make peace with?) baguettes - hampered by still developing scoring techniques and an old gas oven that simply won't retain steam - this morning I decided to treat myself to something less daunting.  I've been looking at some of the flatbread recipes in Hamelman's Bread, and his fougasse recipe caught my interest.  It's simple and has a pleasing scoring pattern (no gringes, thank you very much).

ehanner's picture
ehanner

Mark's Olive loaf
Mark's Olive loaf

Kalamata crumb
Kalamata & Cheese crumb

This is my first attempt at Mark's Olive and Pepper Jack Savory loaf and I must say it was fun.
It is basically his rustic white with some olives chopped and rinsed/dried (about 15 per loaf in my version) and the cheese was 120 grams cut into 1/2 inch cubes. Both of these amounts are more than he calls for by about 30%. The Olive oil was 40 grams for the 3.1 Lb batch warmed and mixed with 1-1/2 tsp each of dry Thyme and fresh chopped Rosemary that sat over night. The oil smelled great the next day!

The morning after mixing the Biga, I mixed the pre ferment with the water and oil to sufficiently distribute the biga and then added all the flour and dry products in the final dough. I just mixed for a few minutes until the gluten started to develop. The folding will fully develop the dough over 3 hours.  Once the flour is fully incorporated I added the olives and cheese and mixed on low just until they were combined.

3 hours of ferment with folds at 1 and 2 hours and a 1.5 hour proof after shaping per Marks video. Bake at 415 for 30-35 minutes with normal steam.

I took two of these in banettons to our friends home and baked them while we waited for the ribs to be done. They were well received and everyone was amazed at the flavor depth and after taste. This is a very nice gift bread for future consideration.

I wish I lived near Montana. I would love to see how Mark does this loaf. It's a little fussy but well worth the trouble.

Eric 

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