This sourdough bread is the perfect companion for a cheeseboard and a glass of wine.
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 and rosemary, 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'
250gr wholemeal flour
50gr wholemeal spelt flour (can be replaced for any type of flour)
150gr active sourdough starter
18gr fine salt
750gr water
25 big kalamata olives pitted and grosely chopped
2 tablespoons of finely chopped fresh rosemary
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. Mix, stretch and fold for 1 min.
Rest 30 min. Incoporate salt with wet hands. Add olives and rosemary. 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 to 3 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. Take the loaf out of the fridge and let it rest at room temperature in the basket for 30 min.
8:30AM Take loaf out of the basket. Score bread. 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 and decrease temperature to 200°C, steam level 2 to 3 for 10 min. Increase temperature to 235°C for another 10 min. Decrease temperature to 200°C and remove steam, continue baking untill crust is golden brown for up to 20 minutes more.
Tip: It's important that you bake the first 20 minutes 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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