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 2h30" 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" at 240ºC with steam in the first 15".

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


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