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.
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.
