Baguettes with olive flour

Eva, author of Bake-Street , brings us the recipe for making perfect olive baguettes. If you like to get your hands dirty and are a bread lover, make sure to make them: they will fly away at home!

With the arrival of good weather, it is always nice to go out into the countryside and take some good homemade sandwiches with us, and if the bread is made at home, even better. Today we will see how to give a twist to traditional baguettes and we will see how to prepare baguettes with olive flour .

I'm sure many of you have thought, olive flour? Yes, that's it. It is a type of flour made from ground olive seeds. The flavour it provides is very pleasant and intense, completely transforming our breads.

I do want to make a small recommendation about the use of olive flour, so that your breads have the best result when baking with it. It is a type of flour that we should not abuse, in fact I do not recommend adding more than 5% of the total weight of the flour. I know that it may seem like a small amount, but it is a very powerful ingredient and adding too much can harm the final result, not only in terms of flavour but also in terms of volume and fluffiness.

It is not a flour that is easy to bake on its own, so we must use it as a seasoning to provide flavour and aroma. In addition, if we wish, we can add some olive seeds to the dough to enhance and give even more texture to our baguettes. However, in this case, remember that they should always be added at the end of kneading, when our dough already has fully developed gluten.

To make this recipe, I recommend that you take a look at the tradition baguettes post , where I explain in detail the steps of the baguette process; pre-forming, shaping… This way it will be much easier for you.

A good baking is important for our baguettes to come out perfect and, in this step, the Emile Henry oven will be very useful. I know that many of you have asked me about its method of use. I mentioned it in the post about tradition baguettes , but we will do a quick summary.

We should not place the baguettes in the cold ceramic oven and put it in the oven, otherwise the result will be a soft baguette and not at all crispy. We should always preheat it to encourage the expansion of the bread as well as achieving a crispy and thin crust. The end of the cooking should be with air, in this way we further encourage the crispy exterior and a golden exterior.

Remember that each oven is different. If the baguettes do not end up crispy with the time and temperature specified in the recipe, extend the final baking time with air to obtain perfect cooking.

La Chinata flour and olive seeds , Bérard flour spoon and Mediterránea glass cup .

Ingredients (for 3 baguettes)

• 300g of baking flour with a strength W=180-190
• 18gr of La Chinata olive flour
• 32gr of soft pastry flour
• 240gr of water
• 1gr of dry yeast or 3gr of fresh yeast + 5gr of water
• 6.3gr of sea salt

Elaboration

We prepare the dough for our olive baguettes:

1. In a large bowl , add the three types of flour and mix with the help of a silicone spatula .
2. Add the water and mix until both ingredients are completely integrated. There should be no traces of dry flour left.
3. To mix it, we can do it manually or in a mixer using the hook. We will always mix at the lowest speed for 2 minutes maximum.
4. We cover the dough with a cotton cloth and let the autolysis take place for 60 minutes .
5. After this resting time, add the yeast. Dissolve the yeast in the 5g of water and pour over the dough to completely homogenize.
6. We add the salt and proceed to knead again until it is integrated.

We do the first fermentation and/or in bulk:

1. We put the dough in an airtight container or bowl previously greased with olive oil. We cover it with its corresponding lid or film, to prevent the dough from crusting, and we let it ferment for 3 or 3 and 1/2 hours in bulk .

During these 3 hours we will have to fold the dough every 20 minutes during the first hour. For the next 2 or 2 and 1/2 hours we will let the dough rise without touching it at a maximum of 27-28ºC.

We preform and shape the baguettes:

1. We flour the work surface and turn out the dough.
2. We divide it into three equal portions, each one will be around 190g, and we pre-shape it.
3. We cover the pieces with a cotton cloth and let them rest for 15-20 minutes . After this time, we proceed to form our baguettes.
4. We will have a linen couche ready or, failing that, a very large linen or cotton tablecloth , and we will flour it generously. We will set it aside.
5. You can read the details about how to make baguettes in the tradition baguettes post .
6. Once it is formed, we place the baguette on the couche . We repeat this step with the other two pieces.
7. Sprinkle a little flour on the surface, cover and let rise for about 60-90 minutes. You should see that they almost double in volume.

Preforming the baguettes

We bake the baguettes:

1. When there are 45 minutes left to bake the baguettes, preheat the Emile Henry oven . Place the ceramic oven, base and lid, on the rack located at the lowest part of the oven and preheat to 250ºC .
2. We uncover the baguettes and proceed to make the cuts before putting them in the oven . We will do this with a knife or a slightly moistened blade to prevent it from sticking to the dough and tearing it.
3. The cuts should not be inclined, they are practically straight and we should make 3 to 4 cuts in the baguette with a quick and sure movement, we should not hesitate or cut again over a cut.
4. Once we have scored the three baguettes, we spray a little water on them and put them in the oven.
5. Using oven gloves , remove the lid of the ceramic oven and place it on a surface that cannot be damaged, such as a glass ceramic hob. Transfer the baguettes to the Emile Henry oven as quickly as possible and place them on the holes.
6. We cover it again with the lid of the ceramic oven, close our oven and bake for 10 minutes at 250ºC .
7. After this time, we lower the temperature to 240ºC and bake for 10 more minutes .
8. Finally, we remove the lid from the ceramic oven, always using gloves, and bake for around 5 minutes in air at 220ºC .
9. We take it out and let it cool on a rack.

Conservation:

This bread has a short shelf life, so it is best to consume it the same day it is made.

Emile Henry ceramic baguette oven and bread knife

Important notes

• If you don't have a shovel to transport the baguettes from the couche to the oven, you can do the following: Place a strip of baking paper on the couche and place the baguette on top of this, so that once it has risen, you can move it to the oven without having to handle it with your hands, as this would damage it.
• We do not have to let the baguettes rise in the baguette oven, as specified in the manual, because we need to preheat it well before using it in order to obtain good results after baking. Otherwise they will be soft or rubbery.
• The baguette must be scored just before baking. Baguettes cannot be scored a few minutes before being placed in the oven.
• The final baking should be done with air because it helps to achieve even browning of the baguettes as well as removing excess moisture, which allows us to obtain a thin and very crispy crust.

These baguettes with olive flour are ideal for enjoying a good sandwich, accompanying a weekend tapas or enjoying a good tomato, fresh cheese (which by the way, here is how to make it at home) and a good splash of olive oil .

Enjoy!