Bakers Journal

Olive Bread

December 3, 2007
By Bakers Journal

An olive-laden bread recipe from the San Francisco Baking Institute.




Flour – 100%
Water – 50%
Starter – 80%

1. Place all ingredients in mixing bowl and mix until well incorporated.
2. Allow to ferment for 8 hours at room temperature.


Final dough:

Flour – 100%
Water* – 70%
Yeast – 0.2%
Salt – 2%
Levain – 40%
Whole wheat flour – 7.5%
Thyme – 0.3%
Olives – 30%

1. Improved mix for the first five ingredients.
2. Blend thyme, olives and whole wheat flour.
3. At the end of the mixing time, switch mixer to first speed and add the olive mixture; blend until incorporated.
4. First fermentation is two hours, then divide and rest for 25 to 30 minutes.
5. Shape and proof for two hours.
6. Bake** for 20 minutes at 460ºF, then reduce oven to 440ºF and bake an additional 20 to 25 minutes. Open the oven door at the end of the bake to let the bread dry.

*    Hydration may vary with the quality and moisture content of the flour.
**    Time and temperature will vary from oven to oven and with the weight of the loaves.

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