Rate this kalamata olive sourdough bread I baked at home . I developed the culture myself and it's my own recipe...

Rate this kalamata olive sourdough bread I baked at home . I developed the culture myself and it's my own recipe . It's very tasty

How are you supposed to make a sandwich with a loaf that small?

Here's a slice

looks moist yet fluffy with a nice crust. gj user

I Do Not Like Olives. Not One Bit. Nope!

The loaf is bigger than it seems also I didn't make it just for sandwiches . I like to dip it in olive oil and vinegar like Italian restaurants . It's more than big enough for sand which

Is the secret recipe jizz? It has a jism shine.

Thanks a lot fam means a lot to me

Lmfao I used up all my jizz in 2010 it's just how the gluten network develops and bakes as it's a wet dough . I forget the exact science

>I developed the culture myself
this is pussy bread isnt it........

More dough pics

I don't get any pussy so no it's not . Lol It means I don't use commercial instant yeast but the yeast from the flour and local water. Makes the bread tastier healthier and keep longer

I can see why she married you. Your wife is as delicious looking as your bread.

A culture takes about a week to make

Strong 7 to a 8, congrats on it not turning into a brick and cooking evenly, nice density. Could be a little taller though and slightly lighter crust.

That's a lot of jism you have to make. Like gallons, right?

Oh man I wish that was my wife ... been single for too long . She's beautiful though isn't she . You think a girl would like a guy who can bake /cook?

Thanks a lot user ! Yea I baked it extra long to get carmelization , the flash might make it look darker . I should maintain my culture better for strength

Maybe use slightly more flour and more yeast for it to rise more and not get too airy

The yeast culture was developed from the pussy juices of OPs mom. For extra protein in the dough, he then proceeded to add a whole cup of his own cum which he collected over the course of several months. Also, those brown pieces in the bread? Yea, those are not olives. That's the kind of chunky shit you get when you don't have enough fiber in your diet.

I was aiming for airy holes in the bread it's between 80-90% hydration . I retarded it in the fridge (I can hear the joke already ) so that slowed down a lot of the reaction giving it less height I think

This is an interesting recipe. Thank you for sharing.

You might be right about the yeast part though , either longer warner fermentation or stronger culture

Yeah I think maybe it could do with a stronger yeast, are you using rye flour for the starter? By all means it's a hell of a lot better than my first load of attempts haha

Thanks, it would make a best seller with those genderneutral vegan hipstercunts. Easily 5 dollars for a single sliced topped with some other nonsense.

So if you are using strong cultures, is white bread the best?

No the starter was originally bread flour but I changed it over months with all purpose and some whole wheat , it's a liquid starter . It's warm here so the starter is in the fridge to ward off mold . I should keep it out more . And thanks I think we should post more homemade food or crafts we made on Sup Forums

Did you feed it then leave for a while after taking it out the fridge or just use it straight away? coz straight out the fridge will defiantly reduce the yeast's power

This is indeed a great bread, ímpeccable detail on the crust.
Inside looks super fluffy but still firm enough to hold any kind of topping. Olives are of high quality and almost artistically distributed. The love that went into the making of this fine and honst product can be felt through the screen and bears wittness to a high level of craftmanship. 8/8, would rate again.

I should also add how important dough shaping is , folding it to give it strength and rise , also I didn't score the bread so it didn't expand as much . The recipe is fine it's most likely my shitty technique but the bread was dankman

No, sourdough should have a lot of holes. You can get more olive oil in there that way =2

I developed it over the course of a day or so but it's in the fridge all week , I need to feed it more .Thanks a lot man , I'm going through some shit in my life and it may sound gay but baking is really calming and peaceful plus I save money making my own bread . Your words mean a lot

It'll get better with time . Sourdough doesn't always have large holes , depends on fermentation time and a whole bunch of other stuff. Keep in mind I didn't score thisnbread (cutting it on top to create a weak point for the crust to burst ) so that affected crumb

You need a little slightly less starter with white bread as its a bit lighter and needs less lift, but using rye flour (or half and half) to feed the starter is good because its a has more nutrients for the the yeast, and gives it a nicer smell. Also you should always use organic for feeding as the pesticides can kill the good bacteria :)

I'm surprised this thread got so many replies thanks everyone . Wish i could share my special bread with you

Looks *great*! Not personally a fan of sourdough, and especially not sure how that goes with olive, but...
I make a kalamata olive and rosemary loaf, using the "No-knead bread" recipe from the New York Times. Basically let it sit for 12 hours to rise, punch down, second rise for 2 hours.

I get the big holes as you , but my crust is not nearly so impressive. The recipe calls for cooking lid-on. Do you, or is the pot/pan open the whole time?

I know the recipe you're talking about , I haven't tried it but I've heard great things. I actually use a tiny cuisinart steam oven (forgot the model but google it , has water reservoir on side ) the steam really helps with crust formation . Also I think you could get a better crust if you opened the oven halfway through and baked for longer . Thanks so much for our kind words

Great advice on the organic flour , I only use King Arthur flour ap and whole wheat. Gotta get local flour

It does take a long time to get a feel for it since a lot goes into making sourdough and there are so many variables you can tweak slightly to get different results, it is an art in it's own right. the good thing is you'll only get better!

To add to my answer , I just bake it on a tray with baking paper , no dutch oven ! The ovens basically a fancy toaster oven so there's not much room

Yes there are so many variables , I try to keep notes but need improving with that too .

...

The degeneracy on this site is reaching new levels.

Why is my bread degeneracy ? Sounds like you could use a slice of Amish friendship bread

why olives though

Bump

Not just olives but kalamata olives soaked in olive oil . The salty savory flavor Combined with the carmelized crust and wheat taste of the bread is just amazing . Seriously . Do you not like olives ?

It's well worth it though, Sourdough (especially wholegrain) is way better for you than normal bread with active yeast because it breaks down the phylic acid and other anti-nutients found in grains that stop you from absorbing most the vitamins and stuff that normal bread will have. IT also helps a lot with digestion and healthy gut bacteria! Bread is no longer the staff of live thanks to the invention of active yeast..

Op here , exactly . That's why it's called predigested bread and many people with gluten sensitivity can actually eat sourdough bread that's been properly fermented

This a decent, unironic, helpful conversation between like minded people. Go wank off to trap porn or gore threads if you don't like it.

Thanks friend

Whole wheat olive bread from a past bake . This might be a hybrid dough I forget

would spread with butter and eat/10

Thanks fam , it's delicious toasted . Sweet and savory . More olive dough

Looks good man, take off that olive on the right one and it would be bakery quality!

Wow thanks so much !!! I'll keep that in mind

We need more feel good breads on here. Wonder what reviewbrah would rate my bread

You get it man... you get it.

That's purely my OCD on the presentation haha, it looks a little bit like a body mole or something

Op, I will pay you to mail me some.

Haha I hear ya man. Especially if you're referring to this . Dunno how that olive ended up there

Lol you're the second person to say that in a week . Maybe I should start a business

Please?

Which post were you replying to ?

Are you in the US?

Poast recipe, OP
I want to maek some bred too.

May as well if you're not too busy, If you have any local markets or anything like that it'd be a good place to start

You're right , I guess I'm worried about red tape and permits and shit . I think an online business would be a good place to start . I'm in the USA I'm sure there's atleast a local market

Make a business

Not OP but it'll take a week or so to make your starter so you'll have to be patient!

I guess I figured it's not common for people to buy bread online but with expedited shipping and a quality product maybe people would buy . Thanks for giving me the vision . If anyone has a throwaway email they can post it and I'll get back to them when i startup

Yeah shit there's a lot of that in the US it seems, it's almost like they don't want you to succeed.. depending on the scale there may be one where you can ask the organizer for a slot for a fee or percentage of the profits?

Yeah that's a good call, sourdough will last a decent amount of time too so you've got the advantage there

>> almost like they don't want you to succeed.

Yep sure seems that way sometimes . Everyone's got their hand in my pockets . I think it's possible I just never though my bread was good enough but I guess I've came a long way . I started baking pizza in high school and now I'm in my 20s never thought I'd be making sourdough

It sure looks good enough and as long as your not adding anything nasty and using high quality ingredients I don't see what could go wrong

Obviously just don't put yourself into a position where your shelling out loads of money on a business straight away if your not sure of the market climate

That's another good point , im literally only using my sour dough liquid culture (flour water) , adding that to flour and water for the bread with sea salt and then olives . The olives are jarred and have some preservatives I'm wondering in the long run if I could get a better product pickling my own olives ..

Not to mention buying everything in bulk would make it cheaper . You might be surprised at the price of flour and good olives (imported , Krinos brand )

Most likely, almost anything you make your self will be better than a store bought product if you do it right

Yes you're right . I need a clear business plan but this thread has atleast shown me there is a demand for it

it looks like a bread and not something else.

A+ 10/10

Yeah it seems like a pretty low risk endeavor, and as long as you enjoy it it doesn't matter if it doesn't work out

Lol thanks man

That's a good point . At the very least I'll have lots of delicious bread to eat and I can always freeze it

Thanks for the support guys you made my evening . When I'm up and running I'll post the details

No worries man, I live in Europe but if you want my pseudonym email address to let me know it's [email protected] I would order some just for laugh/to support you if you do this ting. Best of luck to you!

Saved, I'll definitely let you know . Thanks again !