Sourdough Olive Bread with Herbs, explanation for common problems
Тәжірибелік нұсқаулар және стиль
It’s not difficult to make bread from sourdough, but there are many variables, and everyone’s taste may be different. Today, we start from feeding the sourdough starter to make a flavorful olive bread. A perfect crispy crust while the interior is soft, aromatic and slightly chewy. This bread will be a hit everywhere you serve it and it’s perfect for appetizers, sandwiches and as a side dish.
Olive Sourdough Bread recipe
Sourdough starter:
Starter 50g
bread flour 50g
Water 50g
Olive Bread:
500g bread flour
320g water
150g sourdough starter
5g salt
100 g black olives
100g green olives
1/2 tablespoon of mixed herbs
proofing basket: 25x8.5cm
Preheat the oven and dutch oven to 270C/520F
Cover the dutch oven, use 250C/480F, bake for 30 minutes
Remove the lid, cool to 200C/390F, and bake for another 15 minutes
#Bread #SourdoughBread #BreadRecipe #OliveBread #StapleBread #sourdough #NaturalYeast
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Пікірлер: 45
讲解得非常到位
sourdough 橄榄欧包，口感丰富，有嚼劲！
Muy rico lo hare muy pronto👏
做得很漂亮👍
💞💞今天的視頻分享 非常棒 感謝💞💞
The recipe is very wonderful, thank you, a big greeting from Algeria لكل من يهتم بالأكل الصحي ويريد تغيير نمط عيشه يتفضل ومرحبا بالجميع
橄欖麵包做得非常漂亮精緻！👍
@YuCuisine
3 жыл бұрын
謝謝陳奶奶，好久不見
Thank you for the delicious recipe and the English subtitles Miss.... Second loaf is in the process ❤ thank you
@YuCuisine
3 жыл бұрын
I am glad that you like it.
@yatini3922
3 жыл бұрын
Thank you Miss.... Second loaf was successful to, from you I learn how to make sourdough starter the only missing is the Dutch oven Pan, but is alright Miss I can't thankful enough for the knowledge you teach, thank you.... Regards from Indonesia ❤
@YuCuisine
3 жыл бұрын
@@yatini3922 So happy too. You are always welcome here!
@natureletpositif8841
2 жыл бұрын
The recipe is very wonderful, thank you, a big greeting from Algeria
早餐来上一片 很棒
橄榄面包，好好吃
满满的干货，收藏学习了！
@YuCuisine
3 жыл бұрын
谢谢revy
👏🏻👏🏻👏🏻👏🏻
🔝🔝🔝🔝Thank you 🙏💞💞💞
老師，高筋麵粉 protein 12%可以用嗎？
@YuCuisine
3 жыл бұрын
可以的，我用的就是
请问老师酵种要养几天才可以做面包?
@YuCuisine
3 жыл бұрын
我是养了五天，前面发过一个视频给你参考 kzread.info/dash/bejne/YmuT1cyGeszSkrQ.html
请问你的玻璃盘是什么牌子的，看着好像好好用喔？
@YuCuisine
2 жыл бұрын
Frigoverre，一个意大利牌子，有各种尺寸
怎么除去酸味感觉没有讲到方法？用老面馒头的方法加碱可以？
@YuCuisine
Жыл бұрын
酵种活跃，增加面团里酵种占比（不超过50%），缩短发酵时间，酸味其实不明显，尤其是加了其他食材（果干坚果）之后
我没有那个铁锅也可以吗？
@YuCuisine
2 жыл бұрын
可以的，下次我分享一下不用铸铁锅怎么烤
你好～我昨天好像你的從雪櫃拿出酸種，一比一餵，但沒到一倍大，不太活躍，那有什麼方法令他活躍起來？再加同等份量粉水餵嗎？
@YuCuisine
3 жыл бұрын
開始回落後，1:1:1再餵一次試試，還不行的話就增加餵養比例，比如1:2:2
@manso902
3 жыл бұрын
@@YuCuisine 感謝回覆！那即是加大比例是令他活躍的方法？我這邊天氣都有30度以上，不會是氣溫問題，呀～很苦惱
@YuCuisine
3 жыл бұрын
氣溫高，餵養比例可以高一點的，多喂兩次會有改善。我這裡氣溫到不了那麼高，沒法給你這方面的經驗了
@manso902
3 жыл бұрын
@@YuCuisine 我總是有個疑問～就是加大比例這方面，不會不夠酵母菌嗎？
@YuCuisine
3 жыл бұрын
@@manso902 不会的，发酵时间长短不同
請問室溫30-32度，休麵時間應該要多久？
@YuCuisine
2 жыл бұрын
时间不好说，得看面团的状态。一次发酵到至少两倍，二次发酵完成时，手指轻按面团，压痕要能缓慢回弹
@JN_Leong
2 жыл бұрын
@@YuCuisine 謝謝
@JN_Leong
2 жыл бұрын
@@YuCuisine 請問一下，做了7個酸種歐包，每一個麵團要烤的時候都不立體，整形的時候也超黏手，請問是水份太多導致麵團不立體嗎？我都跟著配方做
@YuCuisine
2 жыл бұрын
@@JN_Leong 欧包的面团一般都很湿粘，因为无油无糖，要靠大量的水份来使面包柔软，整形的时候会用干粉。发酵用篮子，就是为了让它保持形状。刚开始做的话，你试试减少一些水份，60-65%，应该会比较容易操作，不同的面粉吸水性也不一样
@JN_Leong
2 жыл бұрын
@@YuCuisine 謝謝～可能是我沒用發酵籃子，我用塑膠籃子來發酵，會是這樣的原因嗎？ 我的鐵鍋尺吋是20cm,鍋底16cm, 請問要買什麼尺吋的發酵籃子比較適合？