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Olive Sourdough Bread

I baked bread for years with weak flour and always was a challenge to achieve good looking breads. I discovered later strong flours and a new era started for me. I am revisiting now some old recipes, with improved skills and higher knowledge and I continue to be surprised about baking bread. Baking bread is a continuous learning and experimentation. I feel that there is always something new to try and you cannot simply get bored.

Just because is easier to see in order to understand the steps, I made a video about how I made this bread, step by step. I hope that this idea of home bread baking is reaching more people so we all eat more healthy.


Today's recipe is about olive sourdough bread. 




I baked this bread before in other versions and I was never disappointed. This is a recipe that I revisit very often, make a small variation and see what I get:


        
Olive bread    
 
Olive bread (version 2)


This is a stiff dough. As a beginner I clearly preferred to a handle stiff dough. But not anymore. I tried so much getting the skills to handle wet dough that stiff dough looks now so strange to me.


This time I added some rye flour and adapted the hydration to 70%.  


I made the process easier by using a standing mixer so it can be at hand for anybody.


Enjoy!



Ingredients:

Preferment: (total 416g)
  • 180g flour
  • 200g water
  • 36g sourdough at 100% hydration

Final dough
  • 720g strong wheat flour
  • 100g rye flour
  • 495g water
  • 15g salt
  • 170g cut olives
  • the above preferment (416g)

Directions:
  1. [Day 1, Friday, 22:00] Scaling. Start by measuring all ingredients in separate bowls, for both preferment and final dough.
  2. [Day 1, Friday, 22:00] Mix pre-ferment. Mix all ingredients for preferment. Cover it and let it stand at room temperature.
  3.  [Day 2, Saturday, 12:00] Mix water + flours. Using a stand mixer, mix only the flours with water until well combined, aprox. 1 minute.  Cover the bowl and leave the dough to stay on the counter for 2 hour for the autolyse phase.
  4. [Day 2, Saturday, 14:00] Pre-ferment. Add the preferment over the dough and mix for 5 minutes.  Cover the bowl and let it sit on the counter for 30 minutes.
  5. [Day 2, Saturday, 14:30] Salt. Incorporate the salt and mix for 3 minutes. Cover the bowl and let it sit on the counter for 30 minutes.
  6. [Day 2, Saturday, 15:00] Divide and Stretch and Fold. Take the dough out of the bowl, put it on the slightly wet table board and divide it in 2. Stretch and fold each piece on the board and place them in squared glass bowls. Cover them with a plastic bag or a shower cap and let them sit for 30 minutes.
  7. [Day 2, Saturday, 15:30] Lamination. Take each piece out of the bowls and do the lamination. Let the dough rest for 30 minutes in the covered squared glass bowls. Add the olives between the folds.
  8. [Day 2, Saturday, 16:00] Coil fold 1. We start now a set of 3 coil folds performed straight in the bowl. Do the first coil fold set for the dough in each squared glass bowl and let them sit for 30 minutes.
  9. [Day 2, Saturday, 16:30] Coil fold 2. Do a second set of coil folds in the squared bowls. Cover the bowls and let them sit for 30 minutes.
  10. [Day 2, Saturday, 17:00] Coil fold 3. Do a third set of coil folds for each dough. Cover the bowls and let them sit for 30 minutes.
  11. [Day 2, Saturday, 17:30] Shape the loaves on the lightly floured board. Place the dough face down into well floured bannetons. Repeat the proces for the second piece of dough. Cover the bannetons with a shower cap and place them in the fridge for 16 hours. 
  12. [Day 3, Sunday, 9:30] Score. Take the dough out from the fridge and reverse the banneton on a baking sheet. Score the bread with an incision of 1-2cm deep.  Immediately after, slide the loaves into the oven.
  13. Bake in the preheated oven at 270ºC on the hot stone for 20 minutes. For steaming, I use some lava rocks placed in an old pan that I preheat as well. Over the rocks, I pour 150g of hot water to create the steam.
    After these 20 minutes, I reduce the temperature to 220ºC, turn on the ventilator of the oven to release the steam and continue to bake for 25 minutes.     
  14. [Day 3, Sunday, 12:00] Cool. The bread needs to cool for at least 2 hours until it reaches the room temperature. The cooking process continue slowly even after taking the bread out of the oven, so this is why it is important to not skip this step and to resist cutting it too early.
  15. [Day 3, Sunday, 14:00] Cut. Now is the big moment to see the crumb after cutting. Can you resist tasting it? 

This recipe is adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 188-189.

2 comments:

EvillyChic said...

When do you add the olive? Thanks in advance for replying.

August 5, 2020 at 3:51 AM
HungryShots said...

EvillyChic the olives are added at the lamination phase. I show it in the video but forgot to mention it the text. Just corrected! Thank you for drawing the attention to me about this!

August 5, 2020 at 7:26 AM

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