The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rosemary Olive Oil Loaf

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hydestone's picture
hydestone

Rosemary Olive Oil Loaf

I am new to bread baking and have been making pan loaves (except for one "freeform" spelt loaf).  I have a sandwich loaf that the family likes so I can make a few of those per week for lunches.


My wife requested a rosemary olive loaf and I want to make one after my starter is complete (if I can actually complete it).  I am looking for a recipe I can use to make one for this weekend (before my starter has developed) and also one that uses a starter for a later date.


Any suggestions or recommended favorites?


Thanks

shuttervector's picture
shuttervector

I have made the rosemary olive loaf in Kneadlessly Simple and it turned out very well. I would go cautiously with the kalamata olives though as they are quite salty so don't overdue it. make sure you get all the pits out or you will have some very unhappy friends. Also use fresh rosemary and chop it up quite fine.

tao_of_dough's picture
tao_of_dough

The best reciped that I know of is right here on TFL.  I've made this myself many times, and its great! 


http://www.thefreshloaf.com/node/11892/rosemary-olive-oil-bread

hydestone's picture
hydestone

I made 2 loaves yesterday and they were unbelievable!  The only problem was the crust.  It was rather soft and thin...good for sandwiches.  I am not sure what went wrong.  I cooked at 475 for twenty minutes adding steam every 5 minutes via 1/2 cup of hot water on a tray down low in oven.  I reduced the heat to 350 after 20 minutes and cooked for another 5 minutes.


 


Any ideas on how to make it a bit crunchier next time?


 


I skipped the overnight step and just let the preferment go for a few more hours, then proofed with a few fold for 3 hours then shaped, final rise for 1 hr then cook.

flournwater's picture
flournwater

Two things come to mind.  First, don't leave the steam in the oven any longer than it takes to achieve oven spring.  Once you've got oven spring, remove the steam (however you do whether with a spritzer or a pan of water) and finish the loaf in a dry oven.  Steam condenses on the baking loaf and actually cools the surface so it will be more difficult to achieve a nice crust when the steam is present.


Next thought would be to spray (don't brush) the loaf with a light oil just before loading it into the oven then, about half way through the baking time, brush it with oil or clarified butter and return it to the oven to develop a firmer/browner crust.

SylviaH's picture
SylviaH

You might like to try less steam and a hotter oven.

SylviaH's picture
SylviaH

You added steam every 5 minutes of the total bake time.  If Iam reading your post correctly?..sounds like you didn't steam correctly....steaming helps create a thinner crust and there are many posts on steaming info that will be helpful to you..You might try to steam your oven during the first 10 min. of baking after that continue baking at a high heat say 450°F lower your oven if the loaves are becoming overly browned..when they are done, then turn off and  crack open your oven door.  I stick a wooden spoon in the door with loaves still inside for about 5 minutes.  That helps dry out the crumb/crust for a crusty loaf..there is a lot of posts with information on venting your oven you will find very helpful. 

tao_of_dough's picture
tao_of_dough

I've found that I get my best crust when I liberally spritz the surface of the dough with water right before I put it in the oven.  Currently that's all I do.  I haven't done a steam pan in my oven with a french style bread in months, and I haven't missed it - my crust is nice and crunchy, and I'm no longer worried about damaging my oven (check that, my landlord's oven) by turning it into a Turkish bath.


Others may have different thoughts and ideas.

SylviaH's picture
SylviaH

hydestone, sorry I didn't see you post earlier.  This is an excellent recipe from Dan T. Demuzio's book bread baking An Artisan's Perspective.  The recipe was posted here http://www.thefreshloaf.com/node/11892/rosemary-olive-oil-bread This is the recipe I used to make the Rosemary Olive Oil loaves while waiting to receive his excellent book. 




 

hydestone's picture
hydestone

That is the loaf I ended up making!


Thanks for all the advise.  I am not sure what the problem was, but I think I may have something to do with the amount of steam I was trying to create.  I read something that says the oven loses 50 degrees each time the door is opened.


Anyway, I try it again sometime and see how it goes.