This was a first attempt at making a sourdough olive bread, and I think still needs some tweaking.
The olives are added using the 'laminating' technique that Graham has videoed, incorporated into the dough at the last fold before shaping. One advantage of that is that they don't end up poking out all over the shaped loaf.
Mix Dough
Stir leaven and barley malt into water
Add flours, salt, olive paste and rosemary
Mix roughly
Leave for 10 minutes
Knead for 10 seconds on oiled surface
leave for 10 minutes
2 further 10 second kneads over next 20 mins
Bulk/folding
Leave for one hour - stretch and fold dough
Leave for another hour - stretch and fold
Leave for 3rd hour
Press dough into rough square
scatter chopped pitted olives over square
Roll up tightly starting from far end
Fold ends over on each side (same as for 'turning' the dough)
Leave for one hour
shaping/proving
Shape into loaf
Leave for 3-4 hours
Bake at 190C for ~40 mins
Verdict
(will post photos shortly)
makes extremely tasty toast
probably could do with less salt, given the salt in the olive paste and the olives
I will probably increase the amount of water next time by 10g in an attempt to get a more open texture
cheers
Dom
