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Yes, I did some olive bread last week.
I think there are several directions from which this can be approached. In my case I used a sourdough base, so it took 2-1/2 days before I actually baked it (slow rise in the 'fridge over night a couple times). The olives were kalamattas. I worked them in during one of the last kneadings and used rustic flavors from Herbs de Providence. I formed it into a a long french style loaf and razor scored and floured the top.
It was a bit of an experiment, but I got complements from a couple Russian emigrants who said the bread was "very good", whatever that means.
One problem that I encountered after adding the olives, the dough seemed to get very sticky and wet, no doubt from the added moisture from the olives even though I tried to drain them for 15 minutes before incorporating. Remedy was to add more flour to the dough for that smooth, thick but non-sticky feel.
The loaf turned out a tad heavy, but not much more than I expected. Obviously much more than white bread, but a little more than rye bread. It was very flavorful and seemed at it's best when toasted with a tad of margarine. It was awesome toasted and cubed for croutons in my home made soup.
Yes, I did some olive bread last week.
I think there are several directions from which this can be approached. In my case I used a sourdough base, so it took 2-1/2 days before I actually baked it (slow rise in the 'fridge over night a couple times). The olives were kalamattas. I worked them in during one of the last kneadings and used rustic flavors from Herbs de Providence. I formed it into a a long french style loaf and razor scored and floured the top.
It was a bit of an experiment, but I got complements from a couple Russian emigrants who said the bread was "very good", whatever that means.
One problem that I encountered after adding the olives, the dough seemed to get very sticky and wet, no doubt from the added moisture from the olives even though I tried to drain them for 15 minutes before incorporating. Remedy was to add more flour to the dough for that smooth, thick but non-sticky feel.
The loaf turned out a tad heavy, but not much more than I expected. Obviously much more than white bread, but a little more than rye bread. It was very flavorful and seemed at it's best when toasted with a tad of margarine. It was awesome toasted and cubed for croutons in my home made soup.
Sounds wonderful. Can you please post the recipe and directions.
Have you tried tossing the olives in flour before adding them to the dough. That's a baker's trick that works with chocolate/fruit/nuts to keep them from sinking to the bottom of a batter.
If you tossed them in flour, then added them right near the end, would the flour absorb enough of the oil/liquid to keep the dough nice?
Yes, I did some olive bread last week.
I think there are several directions from which this can be approached. In my case I used a sourdough base, so it took 2-1/2 days before I actually baked it (slow rise in the 'fridge over night a couple times). The olives were kalamattas. I worked them in during one of the last kneadings and used rustic flavors from Herbs de Providence. I formed it into a a long french style loaf and razor scored and floured the top.
It was a bit of an experiment, but I got complements from a couple Russian emigrants who said the bread was "very good", whatever that means.
One problem that I encountered after adding the olives, the dough seemed to get very sticky and wet, no doubt from the added moisture from the olives even though I tried to drain them for 15 minutes before incorporating. Remedy was to add more flour to the dough for that smooth, thick but non-sticky feel.
The loaf turned out a tad heavy, but not much more than I expected. Obviously much more than white bread, but a little more than rye bread. It was very flavorful and seemed at it's best when toasted with a tad of margarine. It was awesome toasted and cubed for croutons in my home made soup.
Hi, Tunaoue!
Are you able to post without any problems now? Looks like you are. Let me know, please.
Have you tried tossing the olives in flour before adding them to the dough. That's a baker's trick that works with chocolate/fruit/nuts to keep them from sinking to the bottom of a batter.
If you tossed them in flour, then added them right near the end, would the flour absorb enough of the oil/liquid to keep the dough nice?
Caveat: I don't bake bread - I'm just thinking.
Hey, that's a neat tip.
I know about tossing fruits like blueberries before incorporating into pound cake for blueberry bread. I actually didn't think about the olives, guess I should have known better, but no worries - it turned out okay. I guess my method may have been a little more risky/labor-some.
Here's a picture of the "sour dough Olive bread".
I'm a bit of a bone head for waiting so long showing the photo --
I took it with my cel phone and just recently downloaded.
Again, it was a bit of an effort because I didn't use any commercial yeast, just my self-made sour dough starter.
It was a little heavy and very flavorful.
In hind-sight, I should have scored more diagonally, but the effect is still there.
Here's a picture of the "sour dough Olive bread".
I'm a bit of a bone head for waiting so long showing the photo --
I took it with my cel phone and just recently downloaded.
Again, it was a bit of an effort because I didn't use any commercial yeast, just my self-made sour dough starter.
It was a little heavy and very flavorful.
In hind-sight, I should have scored more diagonally, but the effect is still there.
I'll get my notes and post the recipe later!
Looks beautiful. Do you have a pic of a cut slice? YUMMY. I can't wait for the recipe. Please include the homemade sour dough starter instructions also.
olive bread
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