My baking faith had been renewed after yesterdays failure. I wanted something different today, and spent a while browsing the internet for pics, and I found this one, Matt’s Rosemary + Olive Loaf. So I set about it. The recipe for this bake is taken almost straight from the blog. I only modified a few things, like using easy bake dried yeast and using a mix of white and wholemeal flour.
- 380 g Bread flour ( 260 g strong white to 120 g wholemeal)
- 170 ml Water
- 1 Free range egg
- 1 tbsp Sugar
- 1 tbsp Salt (a lot I know)
- 2 tbsp Olive Oil
- 1 1/2 tsp Yeast
- 130 g Olives
- 2 tbsp Rosemary
After the Rosemary and Sun Dried Tomato Bread I needed a bit more salt and rosemary, so I stuck to this recipe this time. and I’m glad.
I don’t know what I expected from this bake, for some reason I actually wanted something a bit tougher, it came out a bit soft.
Odd because on most bakes I look for soft, but I guess I am craving sourdough. The olives give it a nice salty kick, and generally tase wise it is great, I guess I’m just a little down it didn’t look like theirs. Oh well.
Would I make it again, hell yes! What would I do differently, nothing really (perhaps less salt). This bread would make a perfect sandwich, and perhaps thats what I shall do with it tomorrow.
I may have to give it a few days before my next bake, there is only so much bead I can eat on my own, and with a stag do + a half marathon this weekend I’m not sure I will have the time.
Hopefully by then my new baking book will arrive – I have a plan and I’ll tell all when it comes.
For some reason I went back to the blog I got the recipe from and actually finished reading it (I have a short attention span). So perhaps there is too much salt in this. I like salt, and I guess it depends on your olives, if they are in brine, I would cut it down.
Additionally I dont have a cloche, so that part of the recipe was out. Also leaving it for 2 hours to cool? Who has that much patience? I wanted it warm enough to melt butter.