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 Submitted by ehanner on September 7, 2008 - 8:46pm Mark's Kalamata & Pepper Jack-Savory loaf
This is my first attempt at Mark's Olive and Pepper Jack Savory loaf and I must say it was fun. The morning after mixing the Biga, I mixed the pre ferment with the water and oil to sufficiently distribute the biga and then added all the flour and dry products in the final dough. I just mixed for a few minutes until the gluten started to develop. The folding will fully develop the dough over 3 hours. Once the flour is fully incorporated I added the olives and cheese and mixed on low just until they were combined. 3 hours of ferment with folds at 1 and 2 hours and a 1.5 hour proof after shaping per Marks video. Bake at 415 for 30-35 minutes with normal steam. I took two of these in banettons to our friends home and baked them while we waited for the ribs to be done. They were well received and everyone was amazed at the flavor depth and after taste. This is a very nice gift bread for future consideration. I wish I lived near Montana. I would love to see how Mark does this loaf. It's a little fussy but well worth the trouble. Eric
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Eric, That looks so
Eric,
That looks so gooooood! A bit scary baking away from home, no?
I have been salivating over the idea of your ribs since yesterday. It is one of my favorite food. Do you have a secret recipe?
Jane
Baking on the road
Yes Jane I was a little uncertain of the chances for a successful bake. Transporting the dough while fermenting and proofing in the back of my van bouncing around. I wasn't surprised that the oven spring was less than usual. Plus the home owner says she thinks the temp is cooler that the setting by 25 degrees. Lots of variables. I worked out OK but I wouldn't make a habit of it.
The ribs. Yes I do have a "Secret" recipe. I'll send you the ingredient list but the secret is in having a way to cook at 220 F in indirect heat for 3-1/2 to 4 hours. The ribs are done when they break in half when picked up with tongs from 1/3 of the way into the rack. They won't support their own weight. Then at the very end, just before I pull them off the heat, I turn up the heat to high for just a minute or so to get the outside sizzling. As I remove each rack I mop a vinegar and water mix that is heated to steaming and sprinkle fresh spices on the top of the rack. It doesn't get any better.
Eric
Eric, You know my address...
Eric,
You know my address... send the recipe my way!!!!! You'd make me very very happy :-)
Jane
looks good, Eric
I like the picture of the baked-on-oozing-out cheese. Hey, I have a question for you. Since you upped the olives, did you make an adjustment to the salt, or was that unnecessary? Sometimes I can't tell if it's too salty or not; but then if you're eating an olive loaf, the olives are supposed to be salty. Any adjustment there?
-Mark
http://thebackhomebakery.com
Olives and salt
Thanks Mark,
I didn't make any changes to account for the salt. I did rinse the olives and dry them on paper. That's where you loose the salty brine. If you lean on the paper towel stack to squeeze the water out I think a lot of the flavor and brine goes too. As you say one would expect them to be salty and I couldn't really taste olive except when I found a bigger piece. All the extra cheese and olives looks nice and smells really good. But, Olives are $9 per Lb and I used about 180 g worth in 30 olives if I recall. $4 of cheese in the 2 loaves. Good for home and friends.
Eric