But man, do I love this olive bread.
I promise you don't have to be an olive lover to love this bread. I repeat, you can hate olives and love this bread. Try it. I dare you.
I think my hatred of olives started when I had a friend in middle school who would stick her had into a can of those black pitted olives that sit in a dirty murky looking substance and gulp down them by the handful. Or sometimes drink them straight from the jar. *Shuttering*
It was a very scarring experience and I never want to relive the torture of watching someone drink them again.
Then there was the time when my friend and I were at the Harvest food and wine festival in Paris and decided to nom on some delicious looking almonds. I grabbed a couple and popped them into my mouth. But, as I bit down, my tooth hit something hard. Confused, I looked to my friend, who I could tell was having the same experience. We glanced towards the tent and saw a cute romantic couple taking some of the olives that were next to the almonds. But then, then they finished chewing their olives and spit their pits into the very dish that we had taken our almonds from... Needless to say, I will never, ever, ever sample "almonds" from a tent again.
This bread though. I suggest hummus with it, or goat cheese. But I also think it would make a killer caprese sandwich- I will experiment and let you know.
I followed Tartine's recipe and method for the most part but took some liberties of my own due to time constraints.
- 8 PM Saturday night - mix together leaven
- 11 AM - 5 PM Sunday - (when leaven passes float test)
- Mix together dough
- Autolyse 20 minutes
- bulk proof 5 hours
- room at 64 degrees F
- turn and fold kneading ever 30 - 45 minutes
- 6 PM Sunday - Shape loaves
- Initial shape & bench rest (30 mins)
- 6: 30 final shape and into refrigerator
- 5 PM Monday - Bake loaves
- 500 degrees F with cover for 25 mins, cover removed for another 20 mins
- 1 tbsp mature starter
- 100 g bread flour
- 100 g www flour
- 200 g leaven
- 800 g bread flour
- 100 g www flour
- 100 g spelt flour
- 700 g warm water
- 20 g salt
- 200 g marinated pitted olives, chopped
- zest of 1 lemon
- 1 tbsp herbes de provence
- 12 - 18 hours prior to making the bread mix together the leaven
- Build dough. Autolyse 20 minutes. Add salt.
- Bulk Proof with turn adn folds every 30 - 60 minutes for 5 hours- or until visible bubbles have appeared in the dough and it feels light and airy.
- Initial shape, bench rest for 30 minutes.
- Final shape and retard in refrigerator for 24 hours.
- Bake in hot, hot, hot baking vessel at 500 degrees with cover on for first 30 minutes, and cover removed for the next 25 - 30 minutes or until crust is a deep, dark golden brown.