Chanerelle and Olive Loaf
I haven't been logging loaves as much recently in part because I don't have easy internet access but also because I haven't been doing too much different.
I found a handful of chanterelles the day before I wad planning to bake, so that became the inspiration for this one. For whatever reason the ones I've found this year don't seem to have much flavor, but it's still fun to throw them in. Olives are always a nice savory addition.
450g loaf
40% Maine Grains whole wheat (more recent milling batch than earlier in the year, quality seems a bit lower)
60% KAF special patent
85% hydration
50g starter
3 tsp salt
Handful sauteed chanterelles
Handful oil packed olives
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Room temp. Throughout ~65-70°
-mix water, starter, and flour; sit 1 hr.
-pinch in salt and knead some
-stretch and fold every half hour over 3 hours
-continue bulk fermentation 8 hrs.
-shape
-retard 11 hrs.
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I think this once was dancing on the edge of the hydration and bulk fermentation limits. It felt loose and jiggly when turning it out to bake, and it spread a bit after being turned out onto the stone. But it came through! The crumb is really soft and airy, and the flavor is nice and rich!
Comments
CrustyJohn
That's a nice looking loaf and I really like the chantrelles and olive add-ins. I did a similar bake some time back and this inspires a revisit.
Well done.
Tony
Thanks! It something a bit differently. I certainly enjoy seeing your many creative loaves- lots of inspiration.
Chantarelles are such a fun treat to find under an oak. Can't imagine how phenomenal this tastes and smells.
Yes, I mostly enjoy the thrill of finding them. I've been finding them a lot on gravelly roadsides here this year.
Oh chanterelles what a great idea with the olives in bread. Mushrooms are used so infrequently inside breads, this must have a wonderful flavour John. A beautiful bake.
Benny
Thanks, I got the idea from a loaf post I'd seen a few years back. I can't say I detect much flavor from the mushrooms, but they're fun to use!