Hi Jo,
No, this isn’t sourdough, and nor are the NYT Cooking ones. They use commercial
yeast. I use dry active instant yeast instead of fresh. If you’re doing this,
use ⅓ of the quantity given for fresh.
The ferment is just to add depth of flavour and is optional on the actual bread
recipe (separate post). I do it because it’s super quick and easy, only takes a
couple of minutes to weigh things out, so why not. It’s satisfyingly bubbly and
active by morning, too. 🙂
I’ve just kneaded (with my Thermomix) today’s dough and put it in a bowl to
prove. Much better this time without the extra water! I should be able to shape
this one! (Which is a good thing, because I made the full quantity and I don’t
have a suitable loaf tin to pour it into, as I did with the smaller quantity I
made last week.)
Vicki. :-)
On 25 Apr 2021, at 8:34 am, Jo Melmer (Redacted sender "jomelmer" for DMARC)
<dmarc-noreply@xxxxxxxxxxxxx> wrote:
Vicki, is this a sour dough type of bread? I’m not fond of sour dough bread.
Also I thought to make it once and wouldn’t keep a ferment. Where I live I
don’t have to cook—making the bread would be a once-in-a-blue-moon effort.
But if it’s like sourdough, I’ll pass on the project. Thanks for all the info
and for sending the recipe.
Jo
On Apr 24, 2021, at 1:15 AM, Vicki Taylor <vicki@xxxxxxxxxxxx
<mailto:vicki@xxxxxxxxxxxx>> wrote:
Olive Oil Bread — Initial Ferment
Makes 180 g
Description:
Here is the ferment recipe if you wish to use ferment in your first olive
oil dough. After this, you will never need to make ferment again, as you can
keep recycling a little of the old olive oil dough and use it as ferment.
Its role is not primarily as a rising agent, so if your ferment is two or
three days old, it is still okay to use. If it’s older than this, it is best
to make a new ferment. Always keep your ferment in the fridge. It is
possible to freeze ferment that you wish to use in late doughs — be sure to
freeze in recipe batches and thaw a day before use.
Ingredients:
100 g strong flour
2½ g sea salt (1 teaspoon)
¾ teaspoon extra virgin olive oil
½ teaspoon milk
70 ml water
2 g fresh yeast [I use
Directions:
To mix the ferment by hand:
Put all the ingredients in a bowl and stir together to combine, about 5
minutes.
If you are using an elecric mixer:
Put all of the ingredients in the bowl of the mixer on low speed for 2
minutes. Increase the speed to high and continue mixing for 5 minutes, or
until the dough is smooth and elastic.
Transfer the dough to a container that has been sprayed with olive oil.
Cover with plastic wrap and rest overnight in the refrigerator before using.
Source:
Bourke Street Bakery by Paul Allam and David McGuinness, p. 121