listen, before you judge me for being monotonous and just plain dull, just know that i wasn't even going to post this loaf. my last olive was so good i just wanted to make another, you know, to have around, because olive bread is da bomb. but, see, here's the thing, as soon as i had my first slice (i couldn't even wait a whole hour to let it cool, the aroma was that heady) the first thing i thought was oh, yeah, i need to pass this along.
dude. you sort of need this formula. it is, to date, the absolute best olive bread that i have ever made (or eaten. ever.), and i want it to be the best olive bread that YOU have ever made too.
see? share. i like sharing, especially the most fabulous things, because then i'm not the only one who's happy, you're happy too. and isn't the world so much sweeter when we are all happy, or at least striving to be?
i'm telling you, if this does not make it to your top ten then you are a tough crowd, because frankly, it has succeeded in crowning mine.
please notice the difference between the 'thirst quality' of to your health sprouted rye flour and bobs red mill, exhibited here in these two levains. the top photo is one of a levain using the same ratio of rye flour, starter and h2o and uses to your health sprouted rye flour as the bottom photo, which bob's red mill rye flour. they were both fermented for 8 hours. as you can see, 'to your health' makes a pretty stalwart mass of levain, even after full fermentation compared to the bob's red mill.
YOU WILL NEED:
135g rye levain (formula following)
90g sprouted TYH rye flour
100g KA bread flour
310g KA A/P
190g pitted kalamata olives, drained well
90g pitted black oil cured olives
2 TB good, fruity olive oil
make a levain:
35g 100% whole rye, 100% hydration starter
50g TYH sprouted rye
mix this together, cover, and ferment for about 8 hours, but please determine the health and viability of your levain using your own discretion. mine fermented in 6.5 hours, but yours may need more time than that. this is one of those areas of bread making where if you manage your powers of perception skillfully, you will make consistently lovely loaves of bread. if you over or under ferment your levain, your dough will be imbalanced.
dissolve the levain in the 375g water, mix in the rye, A/P, and bread flours until you reach a shaggy mass. autolyse for 1 hour.
after autolyse, squish the salt into the dough, and when you're done squishing, squish the olives and the olive oil into the dough as well.
BULK FERMENTATION TIME
for the first two hours you will perform a series of turns every half hour (for a total of four series), this is accomplished at room temperature. after the series of turns, pop the dough into the fridge and ferment for another 2 hours.
after the dough has sufficiently fermented, turn out onto a work table that has been dusted with brown rice flour, cover with a bowl, and let it rest for 30 minutes. after the rest, shape the dough into a boule, dust a linen with brown rice flour, line a bowl with it, then in goes the dough. cover and refrigerate for 15 hours.
after the preheat, pull the dough out of the fridge, cut a square of parchment and place it over the mouth of the bowl; now place a peel atop this and flip the peel and the bowl over in one deft movement. remove the bowl and the linen.
score your beauty and slide it into the shallow end of the combo cooker. pop the fatty end of the combo cooker on top, slide it all into the oven. turn the blasted thing down to 475 degrees and steam the loaf for 30 minutes.
after the steam, remove the fatty end of the combo cooker, slide the boule back into the oven and finish baking. mine took exactly 30 more minutes.
try to cool for at least an hour, but i tore into mine after 45 minutes.
to the staff of life!
(ps, you don't even have to wonder if i ate the olives off of the side of the bread while waiting for it to cool, 'cause you know i did.)