The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3/3/10 - Olive Bread

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3/3/10 - Olive Bread

Hey All,


Just wanted to share with you some of my most recent bakes.  Here's an olive bread I did on 3/3/10.





Recipe:


5000g total dough yield


1750g - AP


500g - BF


100g - WW


1700g - Water


500g - Pitted Olives (Morrocan oil cured)


188g - Firm sourdough starter (60% hydr)


38g - Kosher Salt


10g - ACY


Directions:


7:15pm - Mix all ingredients except olives in large bowl, transfer to oiled plastic container, cover and rest for 45 mins.


8:00pm - Divide dough into 2 equal pieces, transfer to oiled plastic container, turn dough, cover and rest for 30 mins.


8:30pm - Add olives to dough.  Press in olives, turn dough, cover and let rest.


9:00pm - Turn dough, cover and let rest.


9:30pm - Turn dough, cover and let rest.


10:30pm - Divide into 8 loaves, shape all loaves, place to proof on linen couch.  Retard 4 in refridgerator covered in plastic.  Place 2 baking stones in oven along with steam tray, preheat to 550F with convection.


11:30pm - Take 2nd set of loaves out of fridge.  Place 1st set of 4 loaves into oven directly on stone.  Add 1 cup of water to steam pan, bake for 40 minutes at 450F rotating half way bake.  Loaves are done when internal temp reaches 210F.  Bake 2nd set of loaves.  Cool completely before cutting.


 


 


 




 


 

Comments

LeeYong's picture
LeeYong

My better half loves olives in her breads... so this one is a must! Thanks for sharing this recipe!


Happy baking!


LeeYong

cgmeyer2's picture
cgmeyer2

i love olive bread. i was drooling will looking @ your pics. i'm a beginner but i aspire to make bread like this


claudia