Wow!
Today, Basic Country Olive. I embellished again. But only a little. Well ok, I used June straight – no leaven… no float test.
| 1. Mixed Flour » Rest | Used 200g JS vs 200g of leaven, rested 45 min. |
| 2. Mixed Ingredients | Toasted nuts, chopped olives, and got the ingredients cooled and ready |
| 3. +Salt & H20 » Bulk Rise | 4 hrs |
| 4.Turns | 7 turns, 8x each. Added ingredients after the first turn. |
| 5. Loaf I: Pre-shape » Bench Rest Final shape » Rest Bake | Pre-shaped with AP flour, bench rest 90 min. Final shape with AP flour, rest 20 min. 25/20 + an additional 35 min. at 350°F |
| 6. Loaf II: Cold Rise Final Shaping Bake | 48 hr cold rise shaped with rice flour, rested 20 min. 25/20, held the lame looked glossy, so kept in for another 10 min. |
LOAF I: This was a flat brick – delicious flavor, but a doorstop. It had zero lift, zero air bubbles. The dough was so wet, I had to bake it an extra 35 minutes! Our poor friends. This one needed a long, cold rise in order for the extra moisture from the olives to be absorbed by the flour.
LOAF II: Success! The olives add so much moisture, this might be better as a whole-wheat loaf (more soaking-up power). It probably doesn’t need the added steam time either – 20/25 would probably do it and make for a less tough crust. The second loaves have almost always been the better ones. Patience and a cold rise…
TIMING FYI: To have a loaf to send off on Monday, it works out best to mix leaven on Thursday, mix flour on Friday, and bake on Sunday.