June 13, 2015 - 12:26pm
Olive Bread
Greetings. I've been using the Ken Forkish book with great results, but I'd like to make an olive loaf. Does anyone have experience with this using his recipes?
How many olives?
At what stage are they incorporated?
Thanks
Dan
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in the first tartine book there's a recipe to add 3 cups of roughly chopped olives to the basic recipe after 2 turns. Olives were tossed with lemon zest first. Was absolutely delicious. I'd do the same for forkish, from memory his recipe is slightly lower in weight so maybe 2.5 cups? Use a good basic recipe like the overnight country brown or field blend number one and I bet it will be great.
Thanks for the response. I'll give it a shot.
I just looked in the Josey Baker Bread book, and he says his recipe is based on that at Tartine. But his recipe for one loaf used 90g olives, which he chopped and mixed with 1/2 tsp. lemon zest and 1 tsp. minced fresh rosemary leaves per loaf. This is one loaf using 375 g bread flour and 105 g whole wheat in the pre-ferment.
I'll try this with a version of Forkish's Overnight White. Thanks for the response.