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Olive loaf
http://www.cookaholics.org/viewtopic.php?f=14&t=2022		 Page 1 of 2
Author:  OldRelayer [ Wed Feb 15, 2012 9:50 am ]
Post subject:  Olive loaf
I like working with dough of any kind. I make all our breads, pizza crusts and pasta(I do the pasta by hand but have a nice machine for rolling and making nice ravioli or Linguine.

I have in the oven at the moment an Olive loaf, so while I had everything out I thought I would post it to my website and let those here that may be interested know that it exist.

Olive loaf is something that gets made only a few times a year, it is very expensive by comparison to lets say a French bread that I make all the time. But today was the day.

Let me know what you think, it really makes for a tasty loaf of bread.

http://barrysplace.yolasite.com/breads.php

Enjoy,
Barry
Author:  Tunaoue [ Mon Feb 27, 2012 2:32 am ]
Post subject:  Re: Olive loaf
Interesting, I did an olive loaf two weeks ago.
It was more of an experiment in flavors, so I did some research looking for ideas.
There are several recipes, the one that struck me was by Nancy Silverton (on a Julia Child video)
See the link below, meanwhile
Here's my result:
Image

I chopped my olives (kalamatas) with the intent to spread the flavor throughout the bread.
I did not use any commercial yeast, just my sour dough starter.
It took me 2-1/2 days because of the long refrigerated rise times.

Chef Silverton uses whole olives in her version.
I found her kneading process very interesting -- I've actually started practicing her style.
Follow this link for the video: http://www.youtube.com/watch?v=9kPu2tzOlHg
Author:  marygott [ Mon Feb 27, 2012 6:42 am ]
Post subject:  Re: Olive loaf
Nice bread and welcome to the board!

Mary
Author:  SilverSage [ Mon Feb 27, 2012 9:03 am ]
Post subject:  Re: Olive loaf
It's good to see you here, John. I think you'll like the folks. Great place for an engineer. Most are refugees from TOBB - The Other Bulletin Board. It's a frequent reference to the now defunct boards at Cook's Illustrated from America's Test Kitchen.

Back on topic -
Bread looks great. I'll bet someone here can make some recommendations about adding olives to your loaf.

SS (we already have another Kathy, so I just stick with SS).
Author:  Tunaoue [ Mon Feb 27, 2012 4:39 pm ]
Post subject:  Re: Olive loaf
Yea, I experienced a mild level of baker's regret by not keeping more of my olives whole. As with any unusual loaf, it is a neat learning experience.

SS and Mary, your greetings for this newcomer are highly appreciated.
I'm looking forward to many stimulating conversations!

Thanks, John
Author:  Amy [ Mon Feb 27, 2012 5:27 pm ]
Post subject:  Re: Olive loaf
Hi John, and let me add my welcome to the board!

I make olive bread frequently, and don't cut them up. Or, at most, I cut some of them in half.

Your loaf looks lovely, but may I make a suggestion? Score your bread fewer times and on an angle that more closely follows the length of the bread. I'd do three slashes...

Amy
Author:  Tunaoue [ Mon Feb 27, 2012 5:37 pm ]
Post subject:  Re: Olive loaf
Hi Amy, Thanks and I agree.
I guess I'm just a slasher at heart.
Author:  Amy [ Mon Feb 27, 2012 5:44 pm ]
Post subject:  Re: Olive loaf
Tunaoue wrote:
I guess I'm just a slasher at heart.

:shock: :shock: :shock:

Should we be scared? :?
Author:  OldRelayer [ Mon Feb 27, 2012 6:23 pm ]
Post subject:  Re: Olive loaf
This brings up an interesting question, what is the purpose of slashing. I do it just the way everyone else does, I go more with Amy's 3 slashes and out. There must be a reasons, all the Artisan breads are all slashed.

Barry
Author:  Amy [ Mon Feb 27, 2012 6:33 pm ]
Post subject:  Re: Olive loaf
It releases trapped gas.

Amy
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