3 Starter Italian Olive Bread with Rosemary and Sun Dried Tomato
After the last over bake of no levain, old school pumpernickel which made a brick that couldn’t be cut with a ban saw, Lucy decided to go back to 3 starters for this bake. We had some left over olives from the New Year’s pizza and we have always wanted to make SD version of that dough to bake as an olive Italian style bread or focaccia. We finally got around to it.
We followed our usual procedure of 3 stage, 12 hour levain build but no retard of the levain this time. We did our usual 1 hour autolyze with the dough flour and water with the salt sprinkled on top. Once the levain hot the mix we did 3 stets each of 30 slap and folds and 4 stretch and folds on 30 minute intervals with the olives, sun dried tomatoes and rosemary going in during the first set of stretch and folds.
We did not use a heating pad to speed things up this time and just let the 68 F kitchen temperature do its thing. We let the dough bulk ferment for an hour in an oiled bowl before shaping and placing the bread in a rice floured batard basket for an 18 hour, shaped cold retard in the fridge.
We unmolded and slashed the batard before baking it at 450 F on a stone with Mega Steam for 15 minutes after warming up and finishing proofing on the counter for 3 hours the next morning. We turned the oven down to 425 F convection and continued baling for 15 more minutes after the steam came out.
It sprang blistered and bloomed well under steam and browned up nicely after the steam came out. We will wait for the crumb shot and hope it is better than the last bake.
This is one tasty bread. The olives really come through as do the sun dried tomato and rosemary. An Italian table in one bite. The crumb is open, soft and moist. We like the sour and the thin crust too. We like this bread a lot. Can't wait to grill it and dip it.
SD Levain Build | Build 1 | Build 2 | Build 3 | Total | % |
5 Week Retarded Rye Sour | 5 | 0 | 0 | 5 | 1.11% |
Witch Yeast | 6 | 0 | 0 | 6 | 1.33% |
Cooked Potato Starter | 6 | 0 | 0 | 6 | 1.33% |
20% Extraction 10 grain | 20 | 0 | 0 | 20 | 4.43% |
80 % Extraction 10 Grain | 0 | 20 | 31 | 51 | 11.31% |
Water | 20 | 20 | 31 | 71 | 15.74% |
Total | 57 | 40 | 62 | 159 | 35.25% |
Levain Totals | % | ||||
Whole 10 Grain | 80 | 17.74% | |||
Water | 80 | 17.74% | |||
Levain Hydration | 100.00% | ||||
Dough Flour | % | ||||
LaFama AP | 260 | 57.65% | |||
Durum Semolina | 80 | 17.74% | |||
80 % Extraction 10 Grain | 31 | 6.87% | |||
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Salt | 9 | 2.00% | |||
Dough Water | 257 | 56.98% | |||
Dough Hydration | 69.27% | ||||
Total Flour w/ Starters | 451 | ||||
Total Water | 337 | ||||
Mixed Olives | 115 | 25.50% | |||
Hydration with Starter | 74.72% | ||||
Total Weight | 962 | ||||
% Whole 10 Grain | 24.61% | ||||
10 grain flour is equal amounts: Pima Club, barley, spelt, | |||||
Sonora White, einkorn, Kamut, rye, oat , wheat & emmer | |||||
1 T each of sun dried tomatoes re-hydrated and Rosemary | |||||
Comments
Good to see you were able to post your images - olives, tomatoes, rosemary and 10 whole grains. Beautiful, tasty and a surprise in every slice. I'm looking forward to seeing crumb shots, maybe along with how you served it.
I like your basket, the liner makes me think of striped pajamas. The shaped loaf doesn't approach the length of the basket - does it fill it once proofed? I have a long rectangular basket, but haven't used it much, since I have a hard time judging how much dough will fit.
We finished the last of the black pepper pine nut loaf tonight. Sad to see it go, but there aren't many alternatives to choose from in the freezer. And no new ones this week for sure.
My best to you and Lucy!
Cathy
it didn't fill the basket. A loaf twice that size would though. This was a 50 cent basket at Goodwill! but it does look like jammy fabric:-)
I was going to have a piece of toast for breakfast but decided on a strawberry pancake with sausage and an egg but haven't made it yet. Lucy still hasn't come up with a bread that has black pepper in it but I plan on dunking ths one in some olive oil, Parmesan and black pepper for sure once it is properly grilled.
Happy baking Cathy
Looks great DA and Lucy! I am not a big olive fan myself but I'm sure my wife would approve of this one. I may have to try it for her if she's nice to me :)
Just got back from Vegas and have to make some starters to bake something as soon as I have the strength. Walked around 25 miles the last few days at the CES show. I'm in pretty good shape but my legs and back don't appreciate the pounding they took.
Happy Baking!
Ian
if Lucy doesn't jump up on the counter from the back of the love seat and eat it all. This one without the olives is our standard pizza dough so it should go well with sausage, pepperoni and cheese:-)
Lucy was going to try and sell her Channeling Swabians App and her App that replaces all people at work at CES but couldn't afford the SF price to get a booth!
Rest up and get another bake going soon Ian
Lucy sends her best to her East Coast Pack and hope you can take them on a walk to the ocean.
Happy baking Ian
Great looking loaf ! Im sure it tasted just great :)
Correctomundo! It does taste as good as it looks...... and maybe a bit better :-)
Happy baking
That looks fantastic! :-)
Reminds, I have a can of lovely black olives lurking in the cupboard - and a rosemary bush in the garden that wants clipping back. Might be a good way of using both... Would be lovely bread to have with hummous. Or with my favourite marinated anchovies...
but it sure goes great dipped in olive oil, Parmesan and black pepper:-) Reminds of sun on the Amalfi coast
It is a beautiful loaf, and it looks delicious. It sets the mind spinning with inspiration and ideas.
Max and Lexi said Lucy can come stay with us. They have extra coats to shield her from the cold New York winters so no worries :)
That is quite beautiful. Can't wait to try.
more often. You will like it too.
Happy Baking
Your loaf looks great as usual and must taste fantastic. I will try a less complicated version using the aromatic ingredients.
Happy baking! Ski
pizza crust too! Glad you liked it Ski and good luck with the bread
so I have a few questions:
Is the rosemary dried or fresh?
Do you think it will work just as nicely with one starter or should I try making the other two that you have?
Which leads me to what is witch yeast and how do you make a cooked potato starter?
Thanks! ?
. I did chop it and put it in water though to get it hydrated. Witch yeast is a potato starter from the 1906 Methodist Ladies Cookbook in Delphi Indiana. Cooked potato starter is different.and doesn't even have potatoes in it for the first 2 days.
Witch Yeast- 1 C mashed potato, 1/4 C sugar, 2 teaspoons of salt, 1 C warm water at 110 F. Mix it all together in a quart jar. Leave for 2-3 days in a 82 F place covered with cloth, until it ferments and bubbles up. It took me 3 times to get the Witches on my side though.
Cooked Potato Starter - 2 steps several days apart. 4 T of cornmeal, 2 T of sugar, 1 1/2 tsp of salt, 1 C of milk. Mix in a sauce pan and scald stirring constantly. The put in a glass jar covered in plastic for 2-4 days, stir every day,until it ferments and becomes light and frothy Step 2 - 3 medium potatoes, 1 quart water, 3 T sugar, 2 teaspoons of salt. Cook potatoes in water until tender. Remove and reserve cooking water - 3 cups. Add water if you don't have enough. Mash the potatoes and put through a sieve of food mill. Stir in reserved cooking liquid, sugar and salt. When cool stir in the fermenting cornmeal mixture. Cover and let stand at 82F stirring down ever time the mixture gets frothy. The next day store in a 2 quart jar in the fridge to age for 3 days before using' When you get down to 1 cup replenish by doing stage 2 again and add to the 1 C remaining .
This bread will be fine with just SD or YW or a combo of the 2. The 2 starters above are from Bernard Clayton's Complete Book of Bread and why i only need one bread book since this one is Totally Complete except for all the stuff it is missing.... like Sleeping Ferret Folds, strutting Peacock Fans on TFL:-) Potato starters and bread made with them are the only new thing in bread for the last 500 years beside hybrid grains. The New World didn't have grains till the 1500's when the Spanish brought them to the New World and the Old World didn't have potatoes from the New World until the Spanish brought them back then either. Everything else in bread is pretty ancient including sprouted grain bread, SD, YW and yeast bread from barm. This assumes that 500 years is not ancient .......
Even though there is nothing new for hundreds if years, we are the cutting edge of all things bread in the world today here on The Fresh Loaf. You will love this bread as much as we do!
Happy baking Danni
I won’t have time to do the Witch or Potato starters but I do have yeast water that I can refresh. I have a quart of it sitting in the fridge. It has been there for a few months. Do you have a link of what I need to do with it to get it going again? And I am guessing that I make a Levain with it once it is going again?
I am definitely going to try the Witch water and potato starter in a later bake. They sure sound intriguing! And all your typing won’t be for naught! ?
make a levain with it straight away with no refreshing. Mine were sitting for months in the fridge and the fruit was on the bottom but it fizzed when I shook them and I made a levain with it and it worked fine,and i think you would like a combo YW levain that has 10 g of NMNF starter in it too. I made pizza tonight with this combo levain and it was the best crust we have made to date.
so I fished out the fruit that was in it and put slices of peach in it. We will see what it is like tomorrow.
I also have water kefir going and I guess I could try making a starter out of that too.
ETA: Did a bit of research on water kefir and bread... lousy rise was the comment. So that isn’t going to happen. On the other hand, after just a couple of hours of adding those peach slices, I have fizz! ?
1/2 teaspoon of sugar and shake until the sugar dissolves will help it get back to normal quicker. I will one day get into kefir but I hear it makes great bread? It is on the list.
so I put some in a container and added flour. Hopefully it gets going.
I am guessing that is how you go about it and just don’t use the yw straight in the dough...
If I don’t see it rising, I’ll add the sugar and honey. Then try again.
A OK to make a levain. It is perfectly fine to use YW like ou would yeast a straight dough. You will have to wait for it to get going like if you did that with SD straight into the dough instead of making a levain - Patience comes to those who wait......a lon,g long time:-)
Does it look like really fine cornmeal? That’s what I bought today. Is that right or is it a flour?
Then you run it through your mill on the finest setting to turn it into flour if using it for bread it is fine as it is or making pasta. I use it for bread too if I don't care about holes in the crumb. it only takes a second to run through the mill so why not turn it into 00 instead of a coarse flour grind which is what semolina means - the size of the grind!
https://www.leaf.tv/articles/the-differences-in-durum-flour-semolina/
Happy Milling
I’ll get busy milling away tonight after I help with hay bales! ? I volunteered. I might be a bit crazy.
I found soft wheat berries so I will be using those for your Pima white and Sonora wheat. I have or found the rest of the other 8 grains. I think I am all set! Hopefully it turns out half as nice as yours!
are heirloom soft white wheat varieties. Pima is a spring wheat but Sonora is a winter one. Sonora is the oldest heirloom variety in the Americas for 1645 and Pina Club was not far behind and pre-dated both Red Fife and Turkish red. They both have decent protein but are low in the gluten ones quite, like the soft white you have chosen as a replacement and unlike and opposite the hard white wheat grown in the MW of the USA and Canada that are used for high gluten flour! They both make the very best protillas
https://www.slowfoodusa.org/ark-item/white-sonora-wheat
https://www.arbico-organics.com/product/nss-pima-club-wheat/native-seeds-search