The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman's Olive Levain - almost a disaster

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abracapocus's picture
abracapocus

Hamelman's Olive Levain - almost a disaster

I tried really hard to screw up this olive levain from Hamelman's Bread. It was enjoying its bulk fermentation in a bowl on top of my stove when I started preheating my oven for some other loaves. Of course, it was sitting on the burner above the vent from the oven. D'oh! By the time I noticed, there was a crusty bit at the bottom of the dough. I cut that off, moved it off the burner and hoped I wouldn't end up with bricks. It had its folds, got shaped and I let retard in the fridge for about 24 hours. It flattened out a bit in the fridge so when I took it out to bake, I reshaped it a little then just tossed it in the oven. Happily, I hadn't killed all the yeast and it did rise in the oven. And it tasted amazing. Oh, and this is the first time I used the Italian culture I got from Northwest Sourdough. Looking forward to making this one again. More pictures of my weekend baking activities.

olive levain 

paddyboomsticks's picture
paddyboomsticks

It looks fantastic!

Mini Oven's picture
Mini Oven

I think I go screw up a loaf too. I got olives stuffed with sardines.  What do ya think?

Mini O

josordoni's picture
josordoni

What do ya think? 

 

tell you what I think?  You must have very wierd taste...:)

 

Lynne