I should perhaps add… I mix the ferment by hand for about 30 seconds. Yes, I’m
a cheat. And it turns out perfectly!
🙂
On 25 Apr 2021, at 8:53 am, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
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 <mailto: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
