Sourdough Boule – Smoked Olive Oil + Smoked Flour w Jasmine Tea Leaves

I’ve been into “TEA” + “SMOKED Food” so bad recently.

Yuko - Sourdough - Smoked Olive Oil + Flour w Jasmine Tea Leaves

One of my friends introduced me to ‘Smoked Olive Oil’ on her blog and I was very fascinated with it!

HAPPY DONABE LIFE  by Naoko

I wanted to bake my bread with smoked olive oil, so I smoked not only my olive oil with Jasmine Tea + Granulated sugar but…

Yuko - Sourdough - Smoked Olive Oil + Flour w Jasmine Tea Leaves

also…

Yuko - Sourdough - Smoked Olive Oil + Flour w Jasmine Tea Leaves

my bread flour as well ;-)

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After smoking, my all ingredients smelled so good ALREADY but, you know,

there’s another important step!

Let’s BAKING!

Yuko - Sourdough - Smoked Olive Oil + Flour w Jasmine Tea Leaves

I can tell you are ready for the oven!

Yuko - Sourdough - Smoked Olive Oil + Flour w Jasmine Tea Leaves

Ok, Let’s go !

Yuko - Sourdough - Smoked Olive Oil + Flour w Jasmine Tea Leaves

I got a Big smile :-)

Yuko - Sourdough - Smoked Olive Oil + Flour w Jasmine Tea Leaves

Thanks to my lovely ‘Donabe’ (Japanese Clay P0t), I got a perfect crispy crust and chewy & soft crumb!

Above all, the smoked flavor was FANTASTIC!!!

Who’s up for my SMOKED BREAD?

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Submitting this post to YeastSpotting

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Sourdough Boule – Smoked Olive Oil + Smoked Flour w Jasmine Tea Leaves

Makes 1 medium size loaf

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Recipe

For smoking

12 g Smoked Olive Oil

150 g Smoked Bread flour

6 g Jasmine Tea Leaves+ 5 g Granulated Sugar for smoking

For the final dough

8 g Jasmine Tea Leaves (Dry) + 200 g Hot water (for steeping Jasmine Tea)

160 g Jasmine Tea (Liquid)

10 g Jasmine Tea leaves (After steeping, Chopped)

150 g Smoked Bread flour

75 g Bread flour

67.5 g 60% Firm sourdough starter

5 g Salt

12 g Smoked Olive Oil

————————————

Formula

266.25 g Bread Flour (100%)

186.25 g Liquid (70%)

14 g Jasmine Tea Leaves (5.26%)

5 g Granulated Sugar (1.9%)

5 g Salt (1.9% )

12 g Olive Oil (4.5% )

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Directions

  1. Smoke Bread flour and Olive oil with Jasmine Tea & Granulated sugar – Place Jasmine Tea Leaves and Granulated sugar in the cast iron pan, onto the lined aluminum foil and set a round wired rack over the tea leaves + sugar.
  2. Heat it up with medium heat and when the smoke comes out, put Bread flour on the wire rack and cover with the lid.
  3. After 2 minutes, turn off the heat and leave it for 15 minutes.
  4. Take a same procedure, smoke Olive oil as well.
  5. Making the Levain  – In a mixing bowl, combine Bread flour, Water and Sourdough seed starter / culture. Let it preferment at room temperature for 12 hours.
  6. Meanwhile, mix Smoked Bread Flour and 155 g Steeped Jasmine Tea (Liquid) and 10 g chopped Jasmine Tea Leaves, cover it with plastic and Autolyse for 12 hours.
  7. Next day, mix Levain into the dough and slap & fold for 1 minute.
  8. Add Salt and slap & fold for 1 minute or until the dough becomes a rough ball.
  9. Add Smoked Olive Oil and slap & fold for 1 minute or until the dough becomes a rough ball
  10. Let it rest for  30 minutes.
  11. 1 set Stretch & Fold (1 set = right over left, left over right, bottom over top, top over bottom)
  12. Let it rest for  30 minutes.
  13. 1 set Stretch & Fold
  14. Let it rest for  30 minutes.
  15. 1 set Stretch & Fold
  16. At a cooler place, let it rise until the dough just starts showing the ‘activity’ and becomes about a third in size.
  17. Put it in the fridge for 18-24 hours.
  18. Pull it out of the fridge and leave it out for 1 hour.
  19. Pre-shape the dough and let it rest for 15 minutes.
  20. Shape into Boule and place into a mixing bowl lined with well-floured tea towel, seam-side up.
  21. Final fermentation for 60 – 90 minutes.
  22. 1 hour before you plan to bake, place your Donabe / Closed clay pot (must be completely DRY) on the middle shelf in the oven and preheat to 500°F
  23. Flip the bowl over so that the dough sits on the middle of a parchment paper.
  24. Score the top of the Boule using a lame or a sharp, serrated knife.
  25. Very very carefully open the lid (it’s HOT!) and put the bread in the preheated Donabe, replace the lid and slip it back into the oven.
  26. Bake the bread for 30 minutes, with lid.
  27. Turn the heat down to 460°F and bake for 10-15 minutes without lid.
  28. Once the bread is nicely brown, turn the heat off  and let it sit in the oven for another 5-10 minutes.
  29. Let it cool onto a rack.
  30. Enjoy!

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Comments
17 Responses to “Sourdough Boule – Smoked Olive Oil + Smoked Flour w Jasmine Tea Leaves”
  1. Francesca says:

    Yuko,
    the bread looks delicious as always but the pictures? Oh my gosh, they are gorgeous.

  2. Zita says:

    Beautiful bake, Yuko! I’ve been contemplating about smoking my flour for weeks (i.e., scented with cinnamon and fragrant woods) but haven’t gotten around to it. Your post served as a reminder to me and I may try something similar in the distant future.

    Keep up the baking. :)

    • Zita,
      Smoking bread ingredients are really interesting and great experiments for me! I just baked loaf with smoked bread flour with Earl grey tea and came out very flavorful :-) I will update the post about it sometime soon!

  3. ChgoJohn says:

    A great instructional post. I’d never heard of smoked olive oil. Thank you for sharing the process and the recipe for your bread, too.

    • Thank you for your kind words, ChgoJohon!
      I want to try to smoke more ingredients with different flavor and use them for baking bread :-) It is going to be very interesting experiment!

  4. narf77 says:

    This is a triumph of a recipe…what an amazing sourdough boule! I salute you! :)

  5. bentodays says:

    This looks so delicious, I would love to try this. Thanks for sharing the recipe!

  6. sybaritica says:

    I love the idea of the smoked olive oil…. it has great possibilities for use as a dressing oil, or even sauteeing. Do you stir the oil during the smoking process or does it pick up the flavor without doing so?

    • Thanks for the comment and sorry for the late response.
      Using smoked oil as a dressing, sautéing sound fantastic! I will try that way as well sometime.
      I put the olive oil in a shallow bowl / dish and didn’t stir the oil during the smoking process and I got a nice smoked flavor. I think because I smoked just small amount of olive oil :-)

  7. bread says:

    Awesome! Its truly remarkable article, I have got much
    clear idea concerning from this paragraph.

  8. Danny says:

    Smoked bread + Jasmine tea= a winning formula for me! Once I started using smoked olive oil I never went back.

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