Olive Oil in Baking: Beyond the Cake

G’day Rogue Bakers! Lately, I’ve been hearing a fair bit of chatter around olive oil in baking, and it got me thinkin’. It’s not exactly new, mind you - folks have been usin’ it for centuries. But it’s definitely havin’ a bit of a resurgence. The recent conversation with Rin Harris on the Home Baking podcast really got the wheels turnin' – it's more than just drizzling a bit on top of a cake, isn’t it?

Rin’s podcast episode (listen to the full episode here) explored the nuances of choosing and using olive oil, and it got me thinkin’ about how we can apply those principles to sourdough baking. We’re not just talkin’ about cakes and cookies here, although those are lovely too. We’re talkin’ about flavour, texture, and even extending the shelf life of your loaves.

Why Olive Oil in Sourdough?

Now, you might be askin’ yourself, “Why bother?” Well, let’s break it down. Olive oil, especially a good quality extra virgin, brings a unique flavour profile to baked goods. It’s fruity, sometimes peppery, and adds a complexity that butter just can’t match. But it's more than just taste.

• Moisture Retention: Olive oil is a fat, and fats are hydrophobic – they repel water. This means it helps retain moisture in your sourdough, leading to a softer crumb and a longer-lasting loaf.
• Crust Colour: Olive oil contributes to a beautiful, rich crust colour. It reacts with the sugars during baking, creating a deeper, more appealing hue.
• Tender Crumb: The fat in olive oil shortens gluten strands, resulting in a more tender and less chewy crumb. This is especially useful if you’re aiming for a rustic, open crumb.

How to Use Olive Oil in Your Sourdough

So, how do you incorporate this magic ingredient into your sourdough routine? There are a few ways to go about it.

• Levain: A small amount of olive oil (around 1-2%) can be added to your levain. This can boost fermentation slightly and add a subtle flavour note.
• Dough: Replace a portion of your fat (butter or shortening) with olive oil. Start with a small percentage (5-10%) and adjust to taste.
• Brush on Crust: After baking, brush the crust with olive oil for added flavour and shine. This is a simple trick that makes a big difference.

Remember, not all olive oils are created equal. A robust, peppery extra virgin will impart a bolder flavour, while a milder, more delicate oil will have a subtler effect. Experiment to find what you like best. Guild Masters like Bread Angel Kate McDermott can often offer personalized advice on ingredient selection – give her a shout if you’re feelin’ a bit unsure.

Experimentation is Key

Like any baking technique, using olive oil in sourdough takes a bit of practice. Don’t be afraid to experiment and see what works best for you. Keep notes on your bakes – hydration levels, olive oil percentages, and fermentation times. The more you bake, the more you’ll understand how different ingredients interact. And remember, even the best bakers have a few flops along the way. It’s all part of the learnin’ process!

Now get out there and bake somethin’ beautiful! And if you’re keen to take your sourdough skills to the next level, consider joining the 30-Day Sourdough Challenge. We'll get you from sourdough novice to bread-slinging legend.