Make leavened bread

[GuyGadeboisTheBack]

I'm posting here because the "organic" topic is locked.
Two days of harvest (yesterday and the day before yesterday), 561 kilos of olives, and today: 100 liters of more organic than organic olive oil direct from the mill. And ouffff, it’s green, cloudy, spicy and divine!
Not great yield because early and lots of rain. We will pick up the rest (around 500 kilos more) in January to have a yellower, much softer oil and a better yield.

[plasmanu]

Big lucky guy.
But how much did you pay at the mill to press all that?
Here it costs more per liter than a commercial bottle for those who bring their own olives.
It's one liter for 6 kilos. You're in the nails

[sicetaitsimple]

I'm posting here because the "organic" topic is locked.

No worries.
MMMhh... A slice of Izentrop bread lightly drizzled with oil and quickly put under the grill, with a glass of Plasmanu Viognier, as an aperitif it should be divine! Geographically, it’s not a “short circuit”, too bad!
Janic will have a glass of water to preserve his “hygiene of life”, too bad for him.

[izentrop]

You did not look well health-pollution-prevention/food-and-hunger-junk food-and-morbid-malnutrition-t10399-170.html ou agriculture/is-organic-agriculture-really-safe-t17500.html or create a new topic

[plasmanu]

Not that much...
Kneading with olive oil gives a very soft Ciabatta bread, very interesting for sandwiches

[GuyGadeboisTheBack]

You did not look well

Don't bother me with your trans fatty acid breads...

[izentrop]

Ha! you remember the obsession of the one who owes you an apology Trans fat in my bread Pfffffffffffff!

[Janic]

simpleton

Janic will have a glass of water to preserve his “hygiene of life”, too bad for him.

Janic is not an inventor, nor an owner of healthy living, it is open to all those who want to reduce the health insurance deficits of which Simplet is the cause, among others. Too bad for us who pay for them!

[gfgh64]

The nuts mixed in from the start give this dark color.

This year the walnut harvest is low, 80% losses at least, due to husk fly . First year where it is also developed.

I collect all the nuts and reach them to serve as fire starters. We'll see if it dries enough, otherwise we'll make a brazier

in fact no need for the nuts at the start of kneading, it's even annoying for the protein bonds (gluten) it chops the dough unnecessarily, you can add them 5 minutes before the end of your kneading
it is the poking and pointing which will give it a beautiful purple color when it is raw and dark once cooked

[izentrop]

Thanks for the advice, but since you don't knead, the dough is connected through fermentation.
From now on I pass the nuts through a hand mill, it's finer.

I also noticed that the slightest handling of the dough, even just an hour after crushing, made the crumb more fragile, tearing easily while slicing the toast. Wholemeal flours are special.

Even gluten-free flours can rise without kneading...