Acme Olive Bread I.
Acme Olive Bread is an interesting creature. It combines the astringent bite of salt cured olives with a tender, almost fluffy crumb. We have posted several olive bread recipes and they’re all good, but a close rendition of Acme Olive Bread is a worthy goal. After several attempts this captures the flavor balance but still has the crusty authority of a classic sourdough batard. Ideas for what we’ll try next are at the bottom of the recipe; contribute your own and we’ll work on this together. In the meanwhile you’ll enjoy Acme Olive Bread I, no question. Makes one approximately 1 ½ lb batard.
Ingredients:
125g whole wheat starter at 60%
300g water
500g all purpose flour
2 T good olive oil
¾ to 1 c mediterranean olives in brine, coarsely chopped
A little brine from the olives
2 t Kosher salt
1 T diastatic malt powder (optional)**
1 T vital wheat gluten (optional)**
Method: combine starter, water, flour and olive oil and autolyze for awhile. (We did about 90 minutes.) Add salt and olives with a bit of their brine and knead for 7 or so minutes or else put through several rounds of stretch-and-fold till the dough is uniform and elastic with good gluten development. Rest at least 4 hours, then form into a ball and transfer to a banneton dusted with rice flour. Place in a plastic bag and cure overnight or longer in refrigerator. When it’s ready to bake, the proofed dough should slowly recover when you poke it with a finger; a rapid return means it needs more time while a lasting impression means it’s over proofed.
These olives, from Walmart, worked well in our Acme Olive Bread I. Be sure you use olives in brine, not flavored oil.
Preheat your cast iron dutch oven to 460 degrees. Dust the bottom with polenta then carefully add the proofed dough, with a slash down the center if you like. Cover and bake for 20 minutes, then remove cover and bake for 20 or so minutes longer at 440 degrees till the loaf is nicely browned but not burnt and has reached an internal temp of 206 degrees or more. Cool completely before serving.
What we might try next:
*Less whole wheat starter. Acme’s ingredient list says “whole wheat starter” but that might be just a small amount combined with all purpose or bread flour. Our dough is definitely darker than Acme’s.
*Lower baking temps. Our loaf is a nice crusty sourdough but Acme’s is more soft and tender.
*Flour variations. Maybe the secret to that tender Acme crumb is 00 flour, with a lower gluten content and finer grind?
Let us know how it works for you. In the meantime, this recipe is delicious!
**We’ve been fiddling with these dough enhancers recently. They may help, and probably won’t hurt.
