For the recipe, please follow the steps on my original recipe of sourdough bread here. The only variation here is the types of flours I use and the addition of olives, but please note I also provide a sample schedule below =)
Recipe
How much time you need?
Preparation time: 2 hrs
Cook time: 40 min
Total time: 23 hrs
Resting/Proofing time: 20hrs
Ingredients: makes 2 loafs of ~750gr
700gr white bread flour '00'
200gr wholemeal flour
50gr wholemeal spelt flour (can be replaced for any type of flour)
50gr barley flour (can be replaced for any type of flour)
150gr active sourdough starter
20gr fine salt
750gr water
20-25 big green olives pitted and chopped
Tip: You can use other types of olives, like black olives. Black olives go really well with rosemary too =)
Method:
Follow the steps on my original recipe of sourdough bread here and see below a sample of the schedule I normally do on weekends.
Saturday schedule:
7AM take starter out of the fridge
8AM feed starter
11.15AM autolysis for 45min (mix flour & water)
12PM add starter and salt. Mix, stretch and fold for 1 min.
Rest 30 min. Add olives and fold. Repeat 4 stretch and folds for 1 min every 30 minutes. Add the pitted olives during the first stretch and fold.
Rest 30 min after the last stretch and fold and place in a covered bowl for 30-40min.
2PM pre-shape. Rest 30min
2.30PM shape the loaf and place in a floured proofing basket. Proof at 25°C for aprox 2 hrs and then covered with clinging wrap and place in the fridge till next day.
Sunday schedule:
8AM preheat oven at 250°C with Dutch oven in, or at 235°C with steam function level 2 for 2 min before putting the loaf in.
Score bread. I scored this one on the sides and I wrote 'Olive' in the centre.
Place in Dutch oven, bake for 20min, lid on. Decrease temperature to 230°C. Remove lid and bake for 23-25min. Many people go with 20min but I prefer to go for extra few minutes to caramelise the crust. Turn oven off, let rest for 20 min with oven door slightly open to cure the crust.
Tip: If your oven has a steam function, go for 235°C, put the loaf in the oven in a preheated baking tray, steam level 2 to 3 for 20 min. Decrease temperature to 210°C and remove steam, continue baking untill crust is golden brown up to 20 minutes more.
Tip: It's important you bake the first 20min with steam, it will make a good oven spring and the bread will continue to expand.
Remove from the oven and let cool in a cooling rack at least 2 hrs before slicing.
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