Rosemary Olive Oil Sourdough Loaf

| 6/14/2011 3:44:12 PM

Rosemary Olive Oil Sourdough Loaf by Sue Van Slooten

 This next loaf is a bit of a hybrid, in more ways than one. Let me explain. First, the technique is not a true sourdough, although, in the end, maybe it is. Secondly, I always tinker with a recipe, and end up with something not quite like what the recipe started with. I just can’t help it, I’m always looking for a way to make something better, or give it a new twist. For the basic recipe, I started with the Olive Oil Dough recipe from the 2007 book, “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoe Francois. I first got this book, and didn’t do anything with it right away. Then one day, I picked it up, and figured I’d try to figure out what the “gimmick” was with the Five Minutes a Day part. The recipe seemed almost too simple. Now I was intrigued. Then it was off to the kitchen. I put the dough together with their directions, made some bread, but alas, with apologies to Jeff and Zoe, it was way too salty for my taste. Undeterred, I tried again, this time cutting the salt in half.  It was perfect. Others had mentioned to me it was too salty after trying the book, and I just told folks to cut the salt. That simple (some vowed to never make it again, and that would be a shame.) After that, I just took some of the recipes and ran with them. This bread is in its latest incarnation.   

The reason this is sort of a sourdough, oh heck, maybe it really is a sourdough, is because of the method. These breads fall into a category I would almost call a batter bread, except that they are still firm enough to be shaped (not being too battery). Then the dough/batter can rest in the fridge for up to fourteen days.  That’s the neat part, because the longer the bread rests, the tangier it gets. Hmm… says I. This tastes like sourdough. And in truth, it really is in my mind. Since then, I’ve made quite a few in the book, and they are truly excellent. Let me take an example. I decided to try the Limpa. I being of Swedish descent on my father’s side, my Swedish grandmother would buy Limpa from a Swedish bakery, and it was always very tasty. I made the Limpa like they said in the book. I took a bite, and Oh Boy, Here We Go. Just like grandmother used to buy. I was instantly transported back too many years. That’s how good it was. Don’t ever say there is no such thing as time travel. So without further adieu, here is my version of the

Rosemary Olive Oil Sourdough Loaf:  

2 1/4 cups lukewarm water* 

1 1/2 tablespoons granulated yeast (1 ½ packets) 

3/4 to 1 tablespoon salt** 

7/3/2011 1:03:22 PM

How do/ did you incorporate the rosemary and olives before baking? (I'm pretty new to breadbaking~ please pardon my ignorance) Thanks for the recipe!

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