Olive You

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Olive bread is always a crowd pleaser. The salty tang of the olives, a velvet crumb, and an attractive aroma make this bread much more than just a one night stand. It’s love at first bite. The Baker’s Percentage for this bread is as follows:

Total Flour                                1,000 g                                100%

White Flour                                 900 g                                  90%

Whole-wheat Flour                    100 g                                  10%

Pitted Olives                                250 g                                 25%

Herbs de Provence                     1 tsp

Zest of One Lemon

Levain                                          200 g                                  20%

Water                                           700 g                                  70%

Salt                                                20 g                                    2%

The night before mixing the dough, rinse the olives in water and set them out on a towel to dry. This will get rid of any excessive salt. At this point, you can chop them up a little or just leave whole. Either way, add the olives in at the Mix and continue on through the Bake.

Perfect on its own, but great with a dip. Get in the mood and rip off a hunk of burnin’ love!!

The Poppy in the Rye

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Rye breads hold a lot of potential and creativity for the baker. They can range from acutely sour to downright puckering. This bread uses high-gluten flour to keep the loaf light and tender, but bread flour works fine. The addition of poppy and fennel seeds adds a pleasant flavor boost. The Baker’s Percentage for this bread is as follows:

Total Flour                              1,000 g                       100%

High-gluten Flour                    750 g                          75%

Rye Flour                                   250 g                          25%

Poppy Seeds                                50 g                           5 %

Fennel Seeds, toasted                15 g                          1.5%

Levain                                        200 g                           20%

Water                                         700 g                           70%

Salt                                                21 g                           2.1%

Easy enough, just add the seeds in at the Mix and continue on through the Bake.

This makes great sandwich bread, perhaps with some cream cheese and smoked salmon.