Mix the olives, herbs, and lemon zest in a medium bowl before incorporating into your dough. If you're following my recipe exactly, you might not need any extra water (because of the already high 78% hydration). If the mixture is overly dry after the addition, add a splash of water to help incorporate the ingredients. The stretch and folds should be quite intense to strengthen your dough over the next several hours. After the first set, add in the olives and herbs de Provence. Bulk Fermentation – 9:45 a.m.ĭuring bulk fermentation, you want to do 6 sets of stretch and folds spaced out 30 minutes apart. In hindsight, I should have used much warmer water, maybe even up to 90☏ (30☌).įor more on dough temperatures and how it affects fermentation see my post on the Importance of Dough temperature. Wow, it's COLD out! This means the duration of bulk fermentation will need to be lengthened or I'm going to have to improvise and keep the dough at a warmer temperature. Instead, I use my trusty large Heath Ceramic bowl (nice and thick for insulation).Īfter transferring to the large bowl, I read the final dough temperature: 75☏ (24☌). I usually use a clear-sided plastic container for my bulk fermentation, but the addition of the olives will be too much for the smaller container. Transfer your dough to a large bowl for the bulk fermentation step.Do this several times until you notice the consistency of the dough to turn sticky Now reach your hand under the dough and pull one side up and over onto itself.Squeeze the dough with your hand to incorporate the salt After 40 minutes add 20g salt to the dough and slowly pour your 50g reserved water on top.Cover your bowl with a towel and let it autolyse for 40 minutes.Add 800g white flour and 200g whole wheat flour and mix with your hand until all the dry flour is incorporated.Pour in the 730g water & mix with your hands until the water and leaven are thoroughly mixed and dissolved.Add the 250g of leaven to a large mixing bowl.It can get challenging! You could reduce the water amount by up to 5% with no problem here. I'll be journaling my experience with these wet doughs in a future post. I've slowly been increasing the water amount to try and achieve a softer and more tender crumb. You might also notice here that I'm pushing 78% hydration with this loaf. 3 cups pitted olives (I did 2 cups kalamata and 1 cup green), loosely chopped.730g water and 50g in reserve for after you add the salt (step #5 in Method below).Mix the flour, water, olives & spices and autolyse – 9:00 a.m. Based on your schedule, mix with warmer water to speed things up, or colder water to slow things down. All that's left is water temperature this is easily modified in the microwave. Temperatures are so crucial with baking, and they usually are hard to control, the flour temperature is possible but not easy/practical, and the ambient temperature can be controlled to some level, but even a few degrees can drastically affect things. I've realized that water temperature is one of the most useful tools in the baker's arsenal. I started with water just a bit cooler than usual I had some errands to take care of in the morning and needed a bit more time to mix after waking up. My typical 100% whole wheat leaven, prepared the night before:Īfter mixing the above in a glass container, cover and set out on the counter for an overnight rest. This will be perfect for the next iteration of this bread. I doubt they are local, but they don't come drenched in any spices. We recently signed up for a bi-weekly local produce box here in town, and I was pleased to find I could get organic olives in the shipment. The olives sure tasted good, but I think they contributed just a little bit too much flavor to the bread - just some straight pitted kalamata and Castelvetrano olives would be perfect. The olives I used for this were marinated in a salty, garlic sauce that isn't what I had intended to use at the onset. The result is just so dang tasty having it sit out on the counter is just a bad idea. I knew baking my version would go well, but I didn't realize it would go this well. No worries, I'm sure I could do something with all those incredible little things-enter this Tartine olive Sourdough.īefore I started baking sourdough at home olive bread was always one of my favorites. I got lucky this week and had many extra olives, we had planned to make another Moroccan dish (our current obsession) for dinner one night, but we never had the chance. Olives-there's something about them, isn't there? How can there be so many different types, and yet still, all of them taste so good? I have yet to find an olive I did not like.
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