1. Home
  2. Baking Crafts
  3. Olive bread ?

Olive bread ?

I was scrounging for a recipe for a rustic style Greek Olive bread, and ran across this recipe. Sounds like an excellent combination, but does this look extremely dry to the folks here, from a hydration standpoint?

450g/1lb flour 100g/4oz sundried tomatoes 100g/4oz black olives, halved 1 teaspoon salt 1/4 teaspoon black pepper 1 clove garlic, crushed 1 teaspoon onion, diced 25g/1oz yeast 300ml/10oz warm water

Should I be considering the olives and tomatoes as part of the dry ingredients? Or only as add-ins, that do not affect the hydration?

300ml/450g is 67%, and probably fine.

But 300ml/(450+100+100)g is only 46%!

Thoughts, explanations for a newbie?

Dave

Reply to
Dave Bell
Loading thread data ...

Everthing looks fine to me. You don't include the sd tomatoes and olives in the dough % calculation as they are not part of the dough but are suspended in it. Graham

Reply to
graham

Thanks, that makes more sense!

Dave

Reply to
Dave Bell

I do not like the baker's yeast dough taste well with black olives.. I find best flavor with sourdough. I make sourdough olive bread in the bakery and I add the pitted black kalamata olives in the end of the mixing process just to incorporate it. I also chop coarsely the sun dried tomato and blend it with the olives. \Be sure to drain any liquid from these ingredients before you incorporate in the dough and dust the olives with flour as well as the dough lightly during mixing to eliminate wet spots from exudation. The dough should come out not sticky but cohesive.. . Roy

Reply to
Roy Basan

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.