Yes, I've posted this before, but this is a slight mod. 2 changes from my past excursions. This is a first time combining two distinct olives into one bread. Okay, minor news. More importantly, since enduring my Martin Philip Classic Baguette w/IDY marathon, I've changed out the timing on divide and shape.
Whereas I always would retard the dough for a few hours pre-divide, I now go the more traditional route - complete the BF and then go right into the divide, pre-shape and shape phase. It adds an additional up front half hour onto my "work day" but I really have been enjoying the comfortable feel of taking the dough directly from BF to shape without the intermediary retard for x hours first. And I like the feel of the dough in my hands at this stage.
*For clarity - I should note that once the dough is shaped and placed on the couche it is then retarded for 12 or so hours before baking. * (added June 13)
I think I'll stick with this method for a while going forward.
| Olive Levain with 100% AP Liquid Levain | |||||||||
| alfanso, based on Jeffrey Hamelman | |||||||||
| Total Flour | |||||||||
| Total Dough Weight (g) | 1915 | Prefermented | 18.00% | ||||||
| Total Formula | Levain | Final Dough | |||||||
| Ingredients | % | Grams | % | Grams | Ingredients | Grams | |||
| Total Flour | 100.00% | 1000.0 | 100.00% | 180.0 | Final Flour | 820.0 | |||
| AP Flour | 90.00% | 900.0 | 100% | 180.0 | AP Flour | 720.0 | |||
| Rye | 10.00% | 100.0 | 0% | Rye | 100.0 | ||||
| Water | 65.00% | 650.0 | 100% | 180.0 | Water | 470.0 | |||
| Salt | 1.50% | 15.0 | Salt | 15.0 | |||||
| Green Olives | 25.00% | 250.0 | Green Olives | 250.0 | |||||
| Starter | 3.60% | 36.0 | 20% | 36.0 | |||||
| Levain | 360.0 | ||||||||
| Totals | 191.50% | 1915.0 | 220% | 396.0 | 1915.0 | ||||
| Mix Flour, Water, /Levain. Autolyse 20 Min. | 2 stage liquid levain build | ||||||||
| Add Salt & incorporate | Stage 1 | ||||||||
| 300 FFs: 150 / 5 min rest / 150 | AP Flour | 90.0 | |||||||
| Oil bowl, Bulk 2 hrs. | Water | 90.0 | |||||||
| Letter Folds at 40, 80, a final 30 min rest. Add olives on first LF | Starter | 36.0 | |||||||
| Divide, Pre-Shape, 20 min rest, Shape. Seal seam well | Stage 2 | ||||||||
| Onto couche. Little to no flour req'd. on couche. | AP Flour | 90.0 | |||||||
| Preheat 480dF. Bake 460dF. | Water | 90.0 | |||||||
| 13 min w/ steam. Release steam, rotate loaves, complete bake. | Total | 396.0 | |||||||
370g x 4 baguettes/long batards
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I love olives so this is right up my alley. I’ve made a double olive with herbes de Provence sourdough bread that was delicious. Great baguettes as always Alan.
Benny
to a werewolf for those who don't like olives. At 25% in the formula they are quite prominent in the bread. Fortunately, of all their ubiquity and weight they don't curtail the loaves from getting a good oven spring.
Thanks, alan
I love olive bread for a tuna salad sandwich. Nice ears and scores and blisters too without retarding. Baking straight through is a big change but with that amount of prefermented flour it makes sense. The crust looks nice and thin. Did you notice any other differences sans retarding?
Once I read your comment I realized that what I wrote could be ambiguous as to post-shaping treatment of the dough. I place the couche into retard for a dozen or so hours before baking.
Yes, the crust is thin and crispy, akin to that of Maurizio's baguettes. Which is a little odd in that this is a lower hydration dough than his, by a lot, and has no bassinage. I wish I could say why some formula doughs turn out crispy thin crusts and others don't. But I don't understand what makes one that way and not another. It seems to be pretty much a 50/50 tossup for different doughs. Any clues?
Thanks, alan
I would only be guessing but the single retard versus the double might have something to do with that. I heard Hammelman say in one of the recent episodes that retarding a prefermented dough twice can cause the dough to age out. I don't think he meant that as a metaphor for life in general but it could apply. I don't see a steaming issue because your crust always looks shiny. The other guess would be the gluten development as in the this often referred to post chasing-thin-crispy-not-thicktough-dough
On another note I heard some baker say, on one of the countless bread videos I watched that an odd number of slashes is more appealing. My wife is perplexed that I could find the ones in a foreign language so soothing.
YES ! nice one alfanso how was shaping - a little bumpy ?
I was pretty certain that there would be some mis-shaped parts of each baton as the fairly large chunks of olive were encountered. But I was wrong, not an issue at all. Also not an issue with my lame easily slicing through the olives during scoring. Easier than scoring through nuts which are close to the surface.
I've made this before - but not often enough. I think that I'll move it toward the front of my 3-ring binder formula book. Where I maintain the breads that are way more frequently in rotation.
On a note of not much note! If I were running bakery these would have to sell for a premium considering the cost of the olives. Other baggies I make would also fall into that category - those with any abundance of fruit or nuts. Particularly pine nuts. They are still quite costly, but I get them at Costco for way less than at any other market, they come in a rather "large" bag and I store them in the freezer.
Thanks, alan