I have been making Fred Bread for over a year now and haven't really made anything else since I like it so much. Somewhere along the way recently I got the idea for a Rosemary Olive bread. I don't remember where I got the idea but it was one of those ideas that I just had to try. It has been a while since I have made any bread with ingredients in it other than flour, water, and salt, so I opened up some of my bread books and got some ideas for percentages of ingredients and plugged them into my bread spreadsheet. What came out of the oven was one of the best breads I have baked. When I took it to work one of my co-workers asked after the first bite if she could buy a loaf for Christmas.

PC201727

 

 the dough

Ingredient Metric Imperial Baker's Percentage
Bread Flour 515 grams 18.18 oz 100.00%
Salt 15 grams 0.53 oz 2.91%
Olives 129 grams 4.55 oz 25.05%
Rosemary 3 grams 0.11 oz 0.58%
175% Preferment 839 grams 29.62 oz 162.91%

Total Flour Weight: 515 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. 

The method: 

Making the preferment:  I add 2 grams of my storage starter to 532 grams of water and break it up so the water is filled with little bits of starter.  Then I add 304 grams of home milled flour that I shift out the course bits so about 95% to 97% whole wheat.  You can use whole wheat instead.  I let this set for 24 hours and when it is ready the wet flour will float to the top of the hooch.  If you are in a hot area it will happen faster.

Making the dough: I put the salt and bread flour into the mixing bowl and mix them up a little bit to get the salt spread out.  The preferment is then added and be careful because there is a lot of water in the preferment and it can end up on the counter.  This is mixed until it is a rough mass and I let it sit while I get the Rosemary and olives ready.  Sprinkle chopped up Rosemary around the top of the dough.  The olives I used are Armstong Greek Kalamata Olives.  The Greek Kalamata Olives I feel are key to the flavor of this bread so try to find some if you can.  I pit them and chop them up into little bits and add them to the dough and finish mixing it.  The olives add more hydration to the bread so don't be tempted to adjust the hydration before you add the olives.  The rest is normal bread baking stuff like proofing and shapping the bread.  I slash the bread with one long slash down the middle and bake it for 45 minutes at 460°F.  The first 30 minutes are under a roasting pan to help steam the bread and the last 15 minutes are with the pan removed so the bread will brown.  The bread has a very explosive oven spring and I have found that the only way to keep the bread from bursting out in unwanted places is the long slash down the middle.  One last note if you didn't already know Fred Bread is made by putting all of the water for the bread in the preferment so you will notice there is no water in the formula to add.