Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Thu Mar 28, 2024 7:23 am

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 18 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: Olive loaf
PostPosted: Wed Feb 15, 2012 9:50 am 
Offline

Joined: Sat Feb 04, 2012 12:16 pm
Posts: 90
I like working with dough of any kind. I make all our breads, pizza crusts and pasta(I do the pasta by hand but have a nice machine for rolling and making nice ravioli or Linguine.

I have in the oven at the moment an Olive loaf, so while I had everything out I thought I would post it to my website and let those here that may be interested know that it exist.

Olive loaf is something that gets made only a few times a year, it is very expensive by comparison to lets say a French bread that I make all the time. But today was the day.

Let me know what you think, it really makes for a tasty loaf of bread.

http://barrysplace.yolasite.com/breads.php

Enjoy,
Barry

_________________
Visit my cooking web site, I am not an expert but try to pass on what little knowledge I have acquired in my over 60 years of cooking. http://barrysplace.yolasite.com


Top
 Profile  
Reply with quote  
 Post subject: Re: Olive loaf
PostPosted: Mon Feb 27, 2012 2:32 am 
Offline

Joined: Sun Feb 26, 2012 1:51 am
Posts: 121
Interesting, I did an olive loaf two weeks ago.
It was more of an experiment in flavors, so I did some research looking for ideas.
There are several recipes, the one that struck me was by Nancy Silverton (on a Julia Child video)
See the link below, meanwhile
Here's my result:
Image

I chopped my olives (kalamatas) with the intent to spread the flavor throughout the bread.
I did not use any commercial yeast, just my sour dough starter.
It took me 2-1/2 days because of the long refrigerated rise times.

Chef Silverton uses whole olives in her version.
I found her kneading process very interesting -- I've actually started practicing her style.
Follow this link for the video: http://www.youtube.com/watch?v=9kPu2tzOlHg

_________________
Cooking is like Love;
It should be entered into with Abandon, or not at all


Top
 Profile  
Reply with quote  
 Post subject: Re: Olive loaf
PostPosted: Mon Feb 27, 2012 6:42 am 
Offline
User avatar

Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
Nice bread and welcome to the board!

Mary


Top
 Profile  
Reply with quote  
 Post subject: Re: Olive loaf
PostPosted: Mon Feb 27, 2012 9:03 am 
Offline
User avatar

Joined: Thu Jul 23, 2009 9:58 am
Posts: 410
Location: Florida Gulf Coast
It's good to see you here, John. I think you'll like the folks. Great place for an engineer. Most are refugees from TOBB - The Other Bulletin Board. It's a frequent reference to the now defunct boards at Cook's Illustrated from America's Test Kitchen.

Back on topic -
Bread looks great. I'll bet someone here can make some recommendations about adding olives to your loaf.

SS (we already have another Kathy, so I just stick with SS).

_________________
In our house, dog hair is a condiment.


Top
 Profile  
Reply with quote  
 Post subject: Re: Olive loaf
PostPosted: Mon Feb 27, 2012 4:39 pm 
Offline

Joined: Sun Feb 26, 2012 1:51 am
Posts: 121
Yea, I experienced a mild level of baker's regret by not keeping more of my olives whole. As with any unusual loaf, it is a neat learning experience.

SS and Mary, your greetings for this newcomer are highly appreciated.
I'm looking forward to many stimulating conversations!

Thanks, John

_________________
Cooking is like Love;
It should be entered into with Abandon, or not at all


Top
 Profile  
Reply with quote  
 Post subject: Re: Olive loaf
PostPosted: Mon Feb 27, 2012 5:27 pm 
Offline
User avatar

Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Hi John, and let me add my welcome to the board!

I make olive bread frequently, and don't cut them up. Or, at most, I cut some of them in half.

Your loaf looks lovely, but may I make a suggestion? Score your bread fewer times and on an angle that more closely follows the length of the bread. I'd do three slashes...

Amy


Top
 Profile  
Reply with quote  
 Post subject: Re: Olive loaf
PostPosted: Mon Feb 27, 2012 5:37 pm 
Offline

Joined: Sun Feb 26, 2012 1:51 am
Posts: 121
Hi Amy, Thanks and I agree.
I guess I'm just a slasher at heart.

_________________
Cooking is like Love;
It should be entered into with Abandon, or not at all


Top
 Profile  
Reply with quote  
 Post subject: Re: Olive loaf
PostPosted: Mon Feb 27, 2012 5:44 pm 
Offline
User avatar

Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Tunaoue wrote:
I guess I'm just a slasher at heart.

:shock: :shock: :shock:

Should we be scared? :?


Top
 Profile  
Reply with quote  
 Post subject: Re: Olive loaf
PostPosted: Mon Feb 27, 2012 6:23 pm 
Offline

Joined: Sat Feb 04, 2012 12:16 pm
Posts: 90
This brings up an interesting question, what is the purpose of slashing. I do it just the way everyone else does, I go more with Amy's 3 slashes and out. There must be a reasons, all the Artisan breads are all slashed.

Barry

_________________
Visit my cooking web site, I am not an expert but try to pass on what little knowledge I have acquired in my over 60 years of cooking. http://barrysplace.yolasite.com


Top
 Profile  
Reply with quote  
 Post subject: Re: Olive loaf
PostPosted: Mon Feb 27, 2012 6:33 pm 
Offline
User avatar

Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
It releases trapped gas.

Amy


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 18 posts ]  Go to page 1, 2  Next

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 6 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum