Hello fellow bakers
I tried baking the Tartine Olive bread recipe recently. I was really happy with the end result, flavour etc but would like to know how to make it a bit lighter in texture. The olives make the bread a bit more wet compared to the regular country loaf. If i decrease the amount of water , will i get a loaf that is less gelatinous ?
I have been cooking the bread in a cast iron pot with the lid on for 30 mins and then with the lid off for a further 15mins to get a golden crust.
any tips would be greatly appreciated.
Thanks
Warren
get rid of the extra, unwanted water and caramelize them a bit for extra flavor.
That crumb you got was very open for so many olives added in. The crust is a bit pale though. I would cut the under lid by 4 minutes and add it to the uncovered time to see if the crust would be a bit bolder - this would also get rid of more moisture in the crumb too. I usually try to do half the baling time under the lid and half with the lid off. Brown food tastes good and a bold crust will make you bread taste batter. I rarely do more than 20 minutes under the lid and bake to 208 F on the inside.
Happy baking
HI Dabrownman
Good tip on the dry saute for the olives to remove the moisture. I used to do half and half, 20 mins lid on 20mins lid off so will go back to that and see if it helps.
thanks