The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Olive Sourdough

davidg618's picture
davidg618

Olive Sourdough

I haven't made an olive loaf in more than a year; I'd forgotten how delicious olive sourdough is. I checked in both Bread, randMaggie Glezer's Artisan Baking, but found the dough formulae nearly identical to what I bake routinely, so this is just my usual sourdough: 10% Rye and 90% White flours at 68% hydration, with Kalamata olives, halved and pitted. Some of them were as big as walnuts.

David G

Comments

ananda's picture
ananda

I'll have a slice of that thanks David...looks wonderful!

Best wishes

Andy

davidg618's picture
davidg618

Olive bread seems to be an all-time favorite. From what I've seen, most artisan bakeries make their version.

Regards,

David G

SylviaH's picture
SylviaH

Your olive loaf...just looks devine!  I have such a habit of devouring the olives before getting them into a loaf.  Olive loaves are one of my favorites.  This classic is hard to beat for bread satisfaction...alone or with a meal!  Very nicely done!

Sylvia 

davidg618's picture
davidg618

About six months ago I bought some olives specifically to make bread. When I finally got around to scheduling the bake, all the olives were gone!

David G

Syd's picture
Syd

That is great looking bread!

Best,

Syd

davidg618's picture
davidg618

If you haven't tried this one yet, do it. It's worth the effort.

Regards,

David G

lumos's picture
lumos

Must.Try.This! 

Thank you for sharing, DavidG.  Adding around 10% rye to white flour  is one of  my favourite mix, too. :)

Is the ratio of pre-ferment similar to Glezer/Hamelman's?

lumos

davidg618's picture
davidg618

Formula ratios:

10% whole rye, 45% each KA bread flour and KA all-purpose flour.

salt: 2%

Water: 68%

I make this bread two ways:

Retarded 17 hours @ 54°F; 14% of the flour is prefermented. (pre-chilled flour, ice water for 54°F DDT)

No retardation, 28% of the flour is prefermented.

In both cases all of the prefermented flour is Bread flour.

I make ripe levain at room temperature (76°F) in three progressive builds during the previous 24 hours, at 100% hydration, so 1/3rd of the perfermented flour ferments for 24 hours, 2/3rds for 16 hours, and all of it for the last 8 hours.

We prefer the retarded version, but, excluding the levain building, it only takes a long half-day to make the non-retarded version.

David G

lumos's picture
lumos

Thank you, DavidG!  This'll be a great guidance. :)

lumos

Mebake's picture
Mebake

Great looking Sourdough, David! Olives complements Sourdough bread very well. The aroma of this loaf alone is out of this world. Great bake, David!

davidg618's picture
davidg618

My wife doesn't like olives, so I don't bake this often. I think I'll just do it more frequently. I don't think too many olive loaves are grounds for divorce ;-)

David G

yozzause's picture
yozzause

Very nice David and a good generous proportion of olives in that loaf too, did you incorporate them in the stretch and folds?

davidg618's picture
davidg618

During the final S&F I distributed 1/4 on top of each fold. Sure beats kneading them in.

David G

cfmuirhead's picture
cfmuirhead

As you refer in your recent posting to your 'usual sourdough', would you please give the link to that recipe which you may have posted at some point?  Thank you for being such a great contributor to TFL and continued source of inspiration.

davidg618's picture
davidg618

is posted  above, replying to Lumos' question. For completeness:

For the retarded version I chill beginning with 1 hr of autolyse after rough mix followed by a 3 min. machine knead at lowest speed. Subsequently, I do 3 bench S&F at 1 hour intervals and return immediately to chiller.  For the olive loaf, I added the pitted olive halves during the final S&F distributing the olives in 1/4th each fold. Prior to baking I remove the dough from the chiller, immediately cut to loaf weight, pre-shape and let it rest at room temperature for 1 hour.

For the room temperature "quick" version I autolyse 30 mins, 3 bench S&F @ 45 min. intervals, and rest 30 mins. before pre-shape. My levain takes 2 to 2-1/4 hours to proof @ 76°F.

Bake; both versions: 500°F pre-heat 1 hour, 450°F with steam 15 mins., finish @ 450°F (10 - 15 mins; 208°F internal temp.)

David G

P.S. I toasted a slice, and added a thin coating of whipped cream cheese and honey, for breakfast. Addictive!

gerda39's picture
gerda39

David,

Ahh, the recipe sounds great - will be trying it this weekend. A couple of quick (and probably stupid) questions: do you autolyse just flour/water mixture, and only then add the fermented flour? And where do you chill the dough at 54 degrees for 16 hours? Can I chill in the fridge? I am guessing I will have to add time, since it will be colder. Since I cannot go by time, then, how will I know the dough is ready? Is it supposed to double? Nearly double?

Many thanks in adavance!

davidg618's picture
davidg618

I mix flour, water and levain. I sprinkle the salt on the dough ball after mixing. I leave the dough in the mixer bowl covered with a dampened towel. I use iced water for the chilled version, and autolyse in the refrigerator. My chiller is the floor of my wine closet. I converted a clothes closet to store wine, installing a wine cooling unit, and insulating the walls and door with R-25 solid foam.

I set DDT at 54°, after machine mixing with iced water, using room temperature flour, and gaining heat from mixing friction the dough's temperature is usually 59° to 64°. Consequently, I autolyse, 1 hour, in the refrigerator. then machine knead on speed 1 for 2 mins. and speed 2 for 3 mins. I transfer the dough to a lightly oiled vertical sided, lidded container and return it to the refrigerator. Subsequently, I do three S&Fs at 1 hour intervals, and check the dough's temperature after each S&F. If the dough is still above the Desired Dough Temp. I return it to the refrigerator, otherwise the chiller. (Usually it reaches DDT after the second S&F.)

The 16 hours begins with autolyse, and ends the next morning with dividing, and warming.

If you want to retard the dough's fermentation (highly recommended for flavor, and texture), don't use ice water for mixing, and do all your kneading and/or S&F at room temperature. When you're done manipulating the dough put it in the refrigerator and retard it for 15 to 16 hours. Your dough will gradually cool to the refrigerator temperature, but it will take hours. In the meantime fermentation will proceed happily.

My doughs generously double at 54°. (The containers I use are marked in volume) I think this is a good rule-of-thumb. You may have to adjust the amount of levain you use, but don't obsess over it if the dough's expansion is only slightly less or slighty more than double.

I divide the dough immediately after removing it from the chiller, preshape the loaves, and warm them for 1 hour in my proof box at 82°. If your house is cool (~68°) and you don't have a proof box, consider putting the preshapes in the microwave with the door ajar--the light stays on, and heats the interior--or in the oven with a bowl of hot water for two hours. Then shape, proof and bake as usual.

Best of fortune with your baking,

David G

holds99's picture
holds99

Your loaves look delicious.  I have Glezer's book, I'll have to give them a try.

Thanks,

Howard

cfmuirhead's picture
cfmuirhead

thank you for recipe and guidance.  Will let you know how it goes.