to my sourdough. Each time is a disaster. I put them in after the first rise and the dough just becomes so sticky when folding them in, I have to scrape it off my hands. I've tried drying them by patting with a towel. No difference.
Does anyone know the proper way to add olives into a loaf?
Thanks.
I deflate the dough spreading it out before shaping, sprinkle on the drained brined olives and then roll up the dough pinching the seam and olives inside. I little tightening of the surface sometimes brings a few up but they stay pretty much inside.
Perhaps you have olives in oil, that makes for slippery business. I would suggest getting as much oil off the surface as possible and roll them on kitchen paper before spreading across the dough. If the cut olives are very soft, I add a little bit of dried bread crumbs to the olives and then drop onto the dough.
I'm sure there are other ways too.
Thanks, that sounds like a good idea. I'll try it next.
I make a sourdough with chopped sun-dried tomatoes, olives and rosemary. I mix all these in with the salt after the initial autolyse (or initial 30 minute rest, with the levain, flours and water). I use a stand mixer. The olives get broken up a bit but that just makes the dough nicer with some chunks of olive and other flecks throughout the dough.
Here are two:
If machine mixing, it can also be done after the gluten has formed and the mixing has completed. Just add the olives (or whatever) slowly while running the mixer on 1st speed for a few revolutions to incorporate, but not so much as to disturb whatever gluten structure has already formed in the dough.
I mix by hand and wait for the first stretch and fold/letter fold. I wet the work area down with water, dump the dough onto it and stretch the dough into a large rectangle, being careful as to not overstretch or tear the dough. Then the olives, etc. are spread onto the dough evenly. And then I perform the letter folds. With each set of folds I take note to try and fold so that the olives remain as much toward the interior of the dough as possible.
The olives are patted dry in advance, and I've not yet had a problem as you describe.
i dont use a mixer so everything, whether it be nuts, olives, etc goes in after my 1st stretch and fold. Basically you have to be conscious of liquids, fats, sugars, etc, everything extraneous to the basic dough is going to have an effect on it whether it be too much liquid that will effect hydration, sharp grains o nuts which might break your gluten structure, oils, butter, which will effect yeast development, etc....