Sourdough Bread And Olive Oil
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No Knead Rosemary Olive Oil Sourdough Bread Recipe
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This rest lets the dough ferment giving it that sourdough tang.
Sourdough bread and olive oil. Or 1 1 2 teaspoons dried. You could also leave it in a ball shape if desired just cut an x in the top and place it onto a lightly oil baking sheet. This bread is wonderful dipped in olive oil and balsamic with some ground pepper or even made into garlic cheese toast. Breads higher in acid retain moisture better than less acidic loaves.
1 1 4 cups 283g lukewarm water. Cover and bulk ferment in the refrigerator for 24 48 hours. Shape the dough into an oval and place the dough into an oiled bread pan about 9 x 5 inch. 2 1 2 teaspoons salt.
My classical sourdough training was in south west france and in most respects i stick to timeless french traditions except in one area handling and shaping dough. If you d like to skip the commercial yeast in the final dough for a stronger sourdough flavor just allow for a longer rise time. Mix to combine kneading until the dough comes together in a smooth ball. Lightly coat a glass bowl with olive oil and place the dough ball into the bowl making sure that the top of the dough ball has a thin coat of oil.
Oil on the other hand works against elasticity. Shaping and final proof. 1 tablespoon fresh oregano finely chopped. Name brand bread flours are usually good enough.
1 4 cup 50g olive oil. Merlin s magic sourdough bread this finely textured bread will stay fresh longer than most loaves you ll make due to both the olive oil and the sourdough starter. 1 cup 227g sourdough starter ripe fed or discard. Happy saturday i am a beginner baker and i would love to hear your insights and advices on the bread i just baked i wanted to experiment with adding oil to this sourdough recipe to see if i can make the bread keep softer.
Cover with a lid or aluminum foil and let it rest in a warm place for 3 hours. This sourdough rosemary bread with olive oil is made with both natural and commercial yeast. 2 cloves garlic finely chopped. I use a little olive oil on my hands.
If you are trying to preserve the elasticity and just have the added flavor of a deeply colored highly aromatic olive or toasted nut oil then choose a flour with enhanced protein high gluten. 2 teaspoons instant yeast. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. The french certainly don t use olive oil to handle or shape their sourdough.
When i usually bake this recipe it tastes amazing with nice crust and all but the bread becomes pretty hard by the next day.
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