3/3/10 - Olive Bread
Just wanted to share with you some of my most recent bakes. Here's an olive bread I did on 3/3/10.
5000g total dough yield
1750g - AP
500g - BF
100g - WW
1700g - Water
500g - Pitted Olives (Morrocan oil cured)
188g - Firm sourdough starter (60% hydr)
38g - Kosher Salt
10g - ACY
7:15pm - Mix all ingredients except olives in large bowl, transfer to oiled plastic container, cover and rest for 45 mins.
8:00pm - Divide dough into 2 equal pieces, transfer to oiled plastic container, turn dough, cover and rest for 30 mins.
8:30pm - Add olives to dough. Press in olives, turn dough, cover and let rest.
9:00pm - Turn dough, cover and let rest.
9:30pm - Turn dough, cover and let rest.
10:30pm - Divide into 8 loaves, shape all loaves, place to proof on linen couch. Retard 4 in refridgerator covered in plastic. Place 2 baking stones in oven along with steam tray, preheat to 550F with convection.
11:30pm - Take 2nd set of loaves out of fridge. Place 1st set of 4 loaves into oven directly on stone. Add 1 cup of water to steam pan, bake for 40 minutes at 450F rotating half way bake. Loaves are done when internal temp reaches 210F. Bake 2nd set of loaves. Cool completely before cutting.