July 16, 2015 - 2:16am
Incorporating oil in sourdough
Hello everyone,
I was wondering at what percent of oil to flour ratio or percentage would the crust begin to lose it's crisp. Let's say I was using King Arthur's Bread Flour 1 kg, water at 75% hydration, how much oil can I add while maintaining a slightly crisp crust? I would appreciate any insight. Thanks, all.
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I usually use between 4-5 % and have had not issues with the crust.
Ian
... it seems to work well.
I use 10% Bakers Percent extra virgin olive oil. I mix it in with my sourdough starter, & water with an electric hand mixer. Then add flour & salt. Seems to make good bread, I think the oil helps it stay fresh for longer. I did try a higher percentage, but it started to taste oily.
Bill.
Thanks guys. The reason I'm inquiring about this is I'm trying to make my own formula for an olive loaf. I bought one at a bakery nearby and really loved it. It was slightly oily but maintained a nice crust. I don't even like olives but I loved that loaf.
Richard Bertiniet has a good basic olive oil dough recipe. He uses semolina flour as well as wheat flour. It makes a great base for other savoury breads. He's using 10% olive oil in the recipe and about 4% semolina flour.
I've made it many times - it's my usual focaccia base dough.
-Gordon
Does it maintain a crust pretty well?
I mostly make 2 different breads with that dough - one is focaccia - which I don't really want a crust on, I want it softish, so I don't bake it too hot, the other is "bread shots" (again, Bertiniets). Basically little golf-ball sized rounds of dough with a savoury thing pushed in - olive, pesto, walnut, etc. and baked off - for dinner table breads. This isn't daily bread, just something for lunch/dinner. The bread shots do come out fairly crusty, but they don't last long.
I've also made pesto and "pizza" rolls with it - roll it out to a rectangle, spread pesto/tomato/ham/cheese over it, herbs, etc. roll it up and cut into slices to be baked off. Ready-made ham & cheese rolls - yummy :-)
-Gordon
So I ended up screwing up my formula but I got decent bread. The percentage of oil used is still unknown. So I have no idea how to reproduce. Half fail.