Recipe below. I cut into this 3 days ago. I made it with 12g olive oil and although I’m not a fan of the subtle flavour, I must say the loaf is still very soft, which was the point of the experiment. I will try a more neutral oil like avocado in a few weeks. (Disclaimer for the people who hate seeing bread being squished. Stop halfway.)
My usual
• 540g white bread flour (at least 13g protein)
•60g einkorn flour
•405g water for autolyse (30’-1h), enriched with 20g maple syrup for a more dewy loaf. ; EXCEPT I switched 12g of water for 12g of olive oil (=2% of my flour weight)
•120g starter, 100% hydrated (rest 30’)
•10g pink Himalayan salt
•5 rounds of coil folds
Bulk fermentation timed from the inclusion of the starter: 12 hours at 22°C dough temp, instead of the expected 10 hours (I was busy).
I don’t cold proof. Just ambient proof until domed and jiggly, then freeze for half an hour after 30 minutes of preheating my oven.
Oven was preheated at 250°C. The loaf was baked at 240°C ; I never uncover my loaves and they still end up nicely crunchy.
No ice cubes.
by OddSunrise
11 Comments
I’ve just started baking sourdough. My loaves come out like that (no olive oil). It’s very hard to cut. They taste ok, but slicing is a pita.
Why so much flour in top? Isn’t it weird having that grainy texture
I use 1 tbsp (15g) of butter in my loaves and much prefer it to olive oil. Haven’t tried any other varieties of oil though.
(Unironically) That looks like it would make amazing toast!
My mind goes straight to toasted kinda dark with soft scrambled eggs.
I just posted a bread I used avocado oil in…I’m by no means a bread expert, but in the bread I made prior to today I used extra virgin olive oil. The bread came out great , but I hated the smell. Today I used avocado oil and there is no smell. I think maybe olive oil is too pungent, maybe?
Oh la la 😉. it looks good !
Beautiful loaf!
I took screenshots of your wheat stalks!
I’ve started adding olive oil to mine too. It makes the crust much nicer and softer.
The design is so pretty! 🌾🌾🌾
I use olive oil almost in any bread I make. I DO love the flavor.