What kind of proofing schedule are you using?
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Thanks it really is amazing how well the olive flavor comes through. Itās definitely a keeper Iāll just have to continue to tweak my technique and the schedule
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KA to window pane. Bulk 1.5 hours. Degas, and shape into basket for over night rise in the fridge. It was pretty active possibly should have baked last night. Really i used no more than 3 g yeast including the pre ferment [450 g total flour]
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Combo of commercial yeast + pre-ferment? I only use pre-ferment and folding, so the proofing times are totally different (as in, my first rise is like 8 hrs or something)ā¦
Do you have to soak the olives b/f adding them to the dough? Iāve always wanted to add olives but wasnāt sure how.
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Commercial yeast in the old dough style stiff pre ferment too. Donāt do the Sourdough thing but 1 gram or less, just a pinch really
I donāt soak the olives, but Iām using Moroccan olives not ones in a vinegary brine about 50 grams. They were added after the gluten was fully developed in the mixer. You could do it in a book fold of you are doing it that way towards the end
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Oh, wow, that seems really low. How much as the dough risen by the end of the first proof?
I agree w/ @ebethsdad that your loaf still looks and sounds delicious. Love the taste of rye but, whenever I have added it, my loaf is just a bit to gummy for my taste. Yours, though, looks fully baked through. 
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I tempād it at 208 before I pulled. I donāt always but because it was only out of the fridge for 30 before baking wanted to make sure the center wasnāt under done
I would say it doubled or a bit more after the first proof. Just a guess though
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I finally mastered banh mi rolls. I used this, https://www.youtube.com/watch?v=wwbW3zibmMI&t=101s, as a basic recipe. I baked them around six minutes longer than the recommended time. Turned out beautifully with a thin, crackly crust, and a soft interior. I didnāt do the classic tapered shape as I used the first two as sub rolls with some beautiful cold cuts from Eataly. Didnāt take pictures of the sandwiches as while they were delicious they werenāt photogenic.
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Stunning!!!
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Thank you!
Iāve used that recipe! The dough is amazing to work with, easy to shape and came out as advertised.
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Here is my merguez baguette with that bread. Really good with the merguez from Surfas. Will roll thinner next time more like a ficelle.
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How is the surfaa merguez?
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I think they had 2 kinds, Iāll have to check next time I go -one was Fabrique Delices iirc, but I donāt remember which one I got. I really liked it, they keep well in the freezer & go well with bold flavors but itās not for someone shy about lamb gamey-ness.
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Nice I love a good merguez but they are generally hard to find
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I did not know about this. Will need to get some next time I am there. I am fine w/ gamey-ness.
Sandwich looks great, BTW.
Following @Nemrozās advice, Iāve been looking up ways to increase gluten strength of my dough. I chickened out when I used the stand mixer, so Iāll probably try it by hand (Rubaud method since I think the slap-and-fold will be too messy).
I think the issues w/ my last batches from late last yr was b/c I was getting a bit too aggressive in folding the dough in the later stages and probably tearing it instead. Whoops.
And I may even get a seed germination mat!
@ebethsdad: do you know how long the banh mi roll stays good for? I assume it goes stay pretty quickly?
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It does stale quick. Use it that day or the next, I froze a couple right away and they kept well that way though.
And itās made me curious to try the egg thing with other bread recipes
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I always freeze bread the night after I make it, and thaw it in the oven when I want to use it. If you donāt want to do that you could convert the recipe to either use tangzhong or yudane, Tangzhong & Yudane Explained, Bread Improvers - ChainBaker.
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i think what has worked out the best for me and has been like the last year of baking is a good long stand mixer hook knead and then 3 sets of stretch and pullsā¦ i do the pull sand the proof in the same mixer bowl so itās efficient and effectiveā¦ during the 3rd set of stretch and fold i basically canāt tear itā¦ itās so strong i can hold it up and it wont rip. would have to use abnormal strength with both arms to pull apart.
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Okay, thatās good to know. My gluten formation seemed decently strong, but it def wasnāt as strong as what youāre describing.
I think I also need the seed mat b/c itās SO cold in my kitchen. Too much variability. Do you stick the dough on the mat, or do you put it in an Igloo (I vaguely recall you doing the latter).