Decided to add some evo to recipe after seeing it recommended on facebook. Damn. Best crumb yet, soft like tissue paper, so easy to cut into and best bit… it wasn’t fkn gummy.
450 flour
100 starter
315 h20
15 Evo
9 g salt
1 hour fermentolyse, x4 stretch and folds 20 min apart, 6.5 hour bulk fermentation, 15 bench rest, final shape 15 into fridge 19 hours.
450 for 45 mins double loaf pan, remove top for 15 mins at 430. Left in oven off to release steam for extra 10 mins at the end
by Capable-Departure-55
3 Comments
I always have a little evoo in my sourdough, since I lube my stretch-and-fold container with it, and much of it gets incorporated in the process. For some loaves, I also add it to the dough at mixing time, like for the semolina breads I have been making recently. Always adds great flavor, and I love the texture it gives.
Gorgeous looking loaf! 🤩 Is Evoo a specific brand of olive oil or doesn’t it mean something else? I’ve never heard of that term in relation to olive oil before. Thank you!
I recently started doing this too, made a huge difference to my crust! Still crispy but not so hard and chewy. And that was only with 20ml added to a 500g loaf. So interesting!