The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

It’s all about the olives

mutantspace's picture
mutantspace

It’s all about the olives

I made a delicious - if I may say so myself - olive bread using a rye starter in a poolish. I had 150g (33%) in the dough and used whole pitted olives. While they’re beautiful whole/some torn it makes life hard on the dough and me mixing, shaping etc. Is there a way around it-should I rough chop them? Should I let nature take its course? I do prefer big chunks but want a better mix....hamelman suggedts sing mixer then lifting hook dropping 1/3 in, mix, repeat....

bread1965's picture
bread1965

.. share.. let's see the pictures?! I can smell it from here.. yum! :)

As to your questions.. life is hard.. get over it.... just eat it, torn or not.. !

But seeing it will help us to give you advice.. bake happy!

mutantspace's picture
mutantspace

You’re right - love the olives, be gentle, massage them in. As for pictures sorry all gone :)

clazar123's picture
clazar123

I chop about in half when I make olive bread. I generally spread the dough into a big flat and fold the olives in (patted dry). Either knead after the initial fold or allow the dough to rest and relax and stretch and fold again. Works easier with high hydration dough-just stretch and fold 3 or 4 times during the bulk fermentation.

How about with 1/2 inch chunks of feta or a bunch of fresh herbs (chives,tarragon,rosemary,marjorum?)

Yum!

mutantspace's picture
mutantspace

that sounds like a plan - ill be making 10 loaves with a small spiral mixer tomorrow so ill go down the hamelman route where he does it in thirds and then make sure theyre well mixed in the S+F. I also think ill take up your suggestion and cut in half as well as leave a few whole....a sesame crust is delicious with the loaf by the way - a match made in heaven

 

M.