Olive Sourdough Bread
Serves 8
30 mins prep
45 mins cook
75 mins total
A salty, tangy olive sourdough bread that is freshly baked at home. This recipe combines white bread flour, khorasan flour, water, sourdough starter, salt, and olives to create a delicious and rustic loaf.
0 servings
1: Prepare your starter the night before. 2: The next morning, mix the flour and water (reserve 20g for step 3). Autolyse for at least 1 hour or until your starter is ready. 3: Add the levain. Mix. Add the salt and remaining water. Mix and perform slap and folds until the dough is smooth and everything is evenly combined. 4: Cover and let the dough rest for 30 minutes. Then give the dough 2-3 sets of stretch and folds, each ~30 minutes apart. 5: Laminate the dough to incorporate the olives. 6: Continue to bulk ferment and perform coil folds roughly every hour until the dough is ready (approximately 3 rounds). 7: Shape and place into a banneton. Cover and place into the fridge for an overnight cold proof (about 18 hours). 8: The next morning, score and bake at 500°F for 20 minutes in a dutch oven with the lid on, then bake at 450°F lid off for 25 minutes (times may vary based on the size of your loaf). Let cool before slicing.
