Mark's Kalamata & Pepper Jack-Savory loaf
Mark's Olive loaf
Kalamata & Cheese crumb
This is my first attempt at Mark's Olive and Pepper Jack Savory loaf and I must say it was fun.
It is basically his rustic white with some olives chopped and rinsed/dried (about 15 per loaf in my version) and the cheese was 120 grams cut into 1/2 inch cubes. Both of these amounts are more than he calls for by about 30%. The Olive oil was 40 grams for the 3.1 Lb batch warmed and mixed with 1-1/2 tsp each of dry Thyme and fresh chopped Rosemary that sat over night. The oil smelled great the next day!
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.