First Olive Loaf results
This is an update to my original post on a topic of olive loafs. Read it below for that discussion.
This afternoon I cooked my first artisan olive loaf bread here are my thoughts and hopefully you guys can dish out some pointers.
1. Even though I attempted to get my oven to 475 the closest it got was 400 until i turned on the broiler to get it higher. This pretty much ticked me off.
2. The bread had a good crust but was not near as airy and light as I thought it would be. Last night when I originally did my two rises the bread had great mass. Today after I pulled it out of the fridge and baked it( read below for reasons for the fridge)the bread bounced back some but not a lot. The outside 1/4" next to the crust had some larger holes but the interior looked like a regular loaf of bread. Any ideas for getting it more airy?
3. Even though I had placed Kalamata olives into the bread the taste was..well not really there. There wasn't that olive oil taste i'm used to when I buy a olive loaf of bread.
Obviously this being my second loaf of bread ever I have a lot to learn and even more to bake but thought I would put my results out there.
Olive Loaf original questions------>This sight is amazingly rich with information so thank you ahead of time. I can tell I will be reading a lot. Recently I had the urge to start baking breads and my first attempt at a simple white bread loaf was successfull enough to get me more involved. Last night I mixed up an olive loaf but it got to late before I could bake it so after the second proof i placed it in the fridge and today I'll take it out and bake it. Can anyone pass out some pointers on the next process, baking!!
Let me also ask if i have ruined my dough by placing it in the fridge, here are the steps i took before it went it in the fridge.
after mixing the dough and letting it initially proof for 2 hours I transferred the dough to a floured, linen lined colonder, placed a oiled glass bowl over the top and let it proof for an additional 2 hours in the pantry. I then transferred it, still in the colonder, with the glass bowl on top to the fridge. All looked well this morning. Should I have done something more before placing the dough in the fridge to protect it?
From what I understand I need to take my dough out at least an hour before baking. I've only got a pizza stone to bake on. In the book i was using, "the bread bible" it talks of splitting the top with a razor before I bake it. Anything I need to do before I do this step? anything to watch out for? I don't want to deflate my dough. I think the instructions are pretty straight forward in the baking process from that point on.
Again thanks for any and all tips and tricks I'm looking forward to the bread and the wife is making a special italian dish to celebrate thi as well.