April 27, 2011 - 8:50am
Preservative Olive Oil
I like to camp and do some coastal sailing and to have artisan baked bread. Yes I know I want it all!!! I am usually out for about a week. A baker suggested I use olive oil as a preservative as done in the Middle East. I didn't get any specifics such as do I use oil instead of water when mixing dough and how much. Any suggestions would be appreciated. Thanks
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Both oils (whether olive oil or butter) and sourdough levains act as preservatives for breads, extending their lifespans.
It is not a matter of substituting oil for water, but of adding it to the mix.
You should consult any good bread-making cookbook for specific recipes. Jeffrey Hamelman's Bread is an ideal place to start. You'll find he includes recipes for breads such as ciabatta both with and without oil, and extending its freshness is the chief reason.
Larry
it works exceptionally well, but in my experience oil doesn't absolutely prevent the growth of mold. Spices prevent mold, especially -but not only- cinnamon (be careful, it's antimicrobic overall and it kills yeasts and lactobacteria, too), even in tiny doses.
I still have a brioche with a tiny touch of cinnamon (it's not even perceivable) that is more than 1 month old and without mold.
Because many onboard stoves are alcohol, they don't produce high temperatures.
Bake bread in a stainless steel pressure cooker. Although it may not brown well, it will still taste good.
If the pressure is relieved at the appropriate time, it should have good oven spring when it's finished baking.
Carl
S2 8.0 Lake Superior years ago.