Olive bread

This is a bread I wanted to do for a long time. But because of the retard in the fridge, it didn't suit my needs or my schedule until now. So, during the weekend, as I had enough bread I took the luxury to play and make this bread.
With a very sticky and wet dough and a nice flavor from the olives I was wondering how the result would be. My patience was challenged with more time needed for the bread to to raise in the fridge.
When I reverted the bannetons I was almost disappointed because the loaves deflated quickly. In my sadness I even forgot to score the 2 breads and I put them straight in the oven. I didn't even want to look at them but... the miracle came from the oven spring when the 2 loaves raised unexpectedly well. Huh... what an emotion ... but what a bread came out .... just wow! I simply love this bread, it is so flavored, with so many whole inside, with such a nice crust, with such a soft crumb ... cannot find more words to describe it. Because of the retard in the fridge, the bread took a bit of sourness but is suiting so well the entire taste.
This is a bread that worth to be done many times because the result is so rewarding ...


Preferment (total 441g):

Final dough (total 1729g for 2 breads):
  • 720g bread flour
  • 100g whole wheat flour
  • 405g water
  • 15g salt
  • 250g olives (sliced and drained)
  • the above preferment (441g)

  1. Make the preferment 15 hours before. Let it sit at 21ºC.
  2. Mix all ingredients for 10 minutes.
  3. Bulk fermentation 2½ hours with stretching and folding twice after 50 minutes.
  4. Shape it in 2 oblong loaves.
  5. Final fermentation in floured bannetons for 8-18 hours in the refrigerator.
  6. Score the loaves.
  7. Bake for 45 minutes at 240ºC with steam in the first 15 minutes.

This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 188-189.


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