Olive oil is a common ingredient found in many bread recipes. It can add flavor and texture to bread dough. However, there are some things to consider when using olive oil in bread dough.
The benefits of using olive oil in bread dough
Here are some of the main benefits of using olive oil in bread dough:
- Flavor – Olive oil has a distinct flavor that can enhance the taste of bread. The fruitiness and bitterness of olive oil is imparted into the dough.
- Texture – Olive oil can help create a softer, more tender crumb in the interior of the bread. The oil coats the gluten strands allowing them to stretch further before forming the crumb structure.
- Keeps bread moist – The fat in olive oil slows down staling by preventing moisture from escaping from the bread over time.
- Promotes browning – Olive oil helps bread develop a nice golden brown crust during baking through caramelization and the Maillard reaction.
- Nutrition – Olive oil provides a healthy source of monounsaturated fats and antioxidants like vitamin E.
So olive oil can add desirable qualities to bread dough in terms of flavor, texture, moisture, color, and nutrition. This makes it an appealing option for many types of bread.
Potential drawbacks of using olive oil in bread dough
While olive oil has benefits, there are some potential drawbacks to keep in mind as well:
- Dense texture – Too much olive oil can create a dense, oily crumb texture.
- Off flavors – Olive oil has a low smoke point so it can impart bitter, unpleasant flavors if overheated during baking.
- Reduced rise – Olive oil can coat and lubricate gluten strands, resulting in less stretch and rise.
- Accelerated staling – Some types of olive oil may oxidize faster, causing bread to stale quicker.
- Cost – Extra virgin olive oil is more expensive than other common bread baking fats like butter or vegetable oil.
The amount of olive oil used needs to be balanced to get the benefits without introducing too many downsides.
Best practices for using olive oil in bread dough
Here are some tips for successfully using olive oil when making bread dough:
- Use moderate amounts – Generally 1-3 tablespoons per loaf is plenty for most bread recipes.
- Substitute for some fat – Cut back on the butter or oil in a recipe slightly and replace with olive oil for flavor.
- Mix into dry first – Coating the flour helps prevent dense spots. Mix olive oil with dry ingredients before adding liquids.
- Avoid strong varieties – Choose a mild, buttery olive oil over powerful, peppery types which can be overpowering.
- Add after fermentation – For flavor without dense texture, mix in olive oil after the initial rise during kneading.
- Brush on top – Lightly brushing olive oil over dough before baking gives flavor without interfering with gluten development.
Using good quality olive oil in moderation, substituting for some other fats, and mixing it in properly allows bakers to benefit from its flavor without any drawbacks.
How olive oil affects gluten development in dough
Gluten development is crucial for bread dough to rise properly and develop an elastic, chewy texture. Here is how olive oil impacts gluten formation:
- Coats proteins – Olive oil covers gluten proteins, limiting their ability to crosslink and form strands.
- Inhibits hydration – The fat reduces water absorption, resulting in less activated gluten.
- Reduces kneading strengthening – Lubrication prevents gluten from aligning and elongating during kneading.
- Limits stretch – Olive oil can make dough more extensible but reduces its elasticity and ability to trap gas bubbles.
Too much olive oil interferes with hydration and kneading which are vital to developing a strong gluten network. Using a very high proportion of olive oil would result in a dough that lacks structure. But in moderation, it simply reduces some gluten bonds resulting in a softer texture.
Adjusting kneading time and hydration to account for olive oil
To counteract the gluten-inhibiting effects of olive oil, bakers can make two adjustments:
- Increase kneading time – Kneading strengthens gluten strands and additional kneading can compensate for olive oil’s lubricating effects.
- Boost hydration – More water ensures adequate hydration for gluten development despite the presence of fat.
An extra 5-10 minutes of kneading and slightly wetter dough allows for both the benefits of olive oil and properly developed gluten.
Ideal bread recipes to use olive oil
Certain types of bread benefit from the flavor and texture effects of olive oil more than others. Some good recipes to use olive oil include:
- Focaccia – Olive oil keeps this flatbread moist and adds rich, savory flavor.
- Pizza dough – Olive oil gives pizza crust a subtle fruitiness and pleasing chew.
- Breadsticks – The moderate gluten reduction helps create softer, snackable breadsticks.
- Sandwich loaves – Olive oil produces tender sliced bread for sandwiches without being too oily.
- Rosemary rolls – Olive oil complements the piney notes of rosemary in these flavorful rolls.
- Olive bread – The obvious choice to showcase olive oil’s natural affinity for baked bread.
The more freeform and flat the bread, the better it takes to rested dough and moderate gluten. Olive oil’s moisture and flavor also work well in bread served alongside Mediterranean foods.
Using extra virgin vs. regular olive oil in bread dough
| Extra Virgin Olive Oil | Regular Olive Oil |
|---|---|
| Extra virgin olive oil comes from the first cold pressing of olives and has a deep, complex flavor. It also has a relatively low smoke point of around 375°F (191°C). | Regular olive oil is more processed and refined with a higher smoke point around 410°F (210°C). It has a milder, neutral flavor. |
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With its more assertive flavor and lower smoke point, extra virgin olive oil is best used in moderation in bread dough. Regular olive oil allows for a higher quantity to be used to add moisture and texture.
How different varieties of olives used for oil impact bread
Olive oils are made from different olive varieties, which impart their own unique flavors. Some popular types include:
| Olive Variety | Flavors | Effects on Bread |
|---|---|---|
| Arbequina | Mild, fruity, sweet | Adds subtle flavor, tender crumb |
| Picual | Robust, grassy, peppery | Stronger olive taste, chewy crumb |
| Coratina | Medium intensity, green apple, bitter | Balanced fruity notes, fluffy crumb |
| Kalamata | Pungent, earthy, winey | Rich savory depth, moist texture |
The intensity of the olive cultivar comes through in the bread dough. Delicate varieties integrate without overpowering, while pungent types add pronounced olive character. Mixing mild and bold oils can provide a layer of flavors.
Nutritional value of using olive oil in bread dough
Here is the nutritional breakdown of how using olive oil affects the nutritional profile of bread:
| Nutrient | Amount in 2 Slices (50g) Bread | % Daily Value |
|---|---|---|
| Calories | 160 | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Trans Fat | 0g | 0% |
| Polyunsaturated Fat | 0.5g | |
| Monounsaturated Fat | 2.5g | |
| Cholesterol | 0mg | 0% |
| Sodium | 240mg | 10% |
| Carbohydrates | 25g | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | |
| Protein | 6g | 12% |
Olive oil adds heart-healthy monounsaturated and polyunsaturated fats to bread while providing vitamin E, vitamin K, and beneficial plant compounds. Using olive oil to replace other saturated fats improves the nutritional value of bread.
Conclusion
Olive oil can be an excellent addition to bread dough when used properly. Its flavor and healthy fats complement bread nicely. Stick to moderate amounts, substitute for some other fats, and adjust kneading and hydration to account for changes in gluten development. Choosing a quality olive oil matched to the style of bread and other ingredients allows bakers to benefit from its flavor and nutrition.