Olive Sourdough Bread
Discover the irresistible allure of homemade Olive Sourdough Bread, a rustic loaf infused with the briny depth of green and black olives. This artisan-style bread boasts a harmonious blend of tangy sourdough starter, nutty whole wheat flour, and the richness of olive oil, creating a texture that's both airy and chewy with a crackling crust. Perfectly scored and baked in a steamy Dutch oven, this bread achieves a beautiful golden-brown finish. The long fermentation process not only enhances its flavor but also makes it easier to digest. Pair this savory bread with a charcuterie board, a hearty soup, or simply enjoy it toasted with a drizzle of olive oil for a Mediterranean-inspired treat!
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Ingredients
- 100 g Sourdough starter
- 350 ml Water
- 400 g Bread flour
- 100 g Whole wheat flour
- 10 g Salt
- 75 g Green olives, pitted and chopped
- 75 g Black olives, pitted and chopped
- 15 ml Olive oil
Directions
Step 1
In a large mixing bowl, combine the sourdough starter and water. Stir until the starter is fully dissolved.
Step 2
Add the bread flour and whole wheat flour to the mixture. Mix until a rough dough forms. Cover with a damp cloth and let it rest for 30 minutes (autolyse process).
Step 3
After 30 minutes, sprinkle the salt over the dough. Using wet hands, mix the salt into the dough by stretching and folding. Repeat this action for about 5 minutes until the salt is well incorporated.
Step 4
Fold the chopped green and black olives into the dough along with the olive oil. Gently knead until evenly distributed.
Step 5
Transfer the dough into a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours. Perform a set of stretch and folds every 30 minutes for the first 2 hours.
Step 6
Once the dough has doubled in size, lightly flour a work surface and transfer the dough onto it. Shape the dough into a round loaf by folding the edges toward the center and flipping it over.
Step 7
Place the shaped dough seam-side up in a floured proofing basket or bowl. Cover and refrigerate the dough for 12-14 hours for final fermentation.
Step 8
Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
Step 9
Remove the dough from the refrigerator. Carefully invert onto a piece of parchment paper.
Step 10
Using a sharp knife or blade, score the top of the loaf with a pattern of your choice.
Step 11
Carefully place the dough with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Step 12
Remove the lid and bake for an additional 25 minutes or until the loaf is deep golden brown and crisp.
Step 13
Carefully remove the bread from the Dutch oven and allow it to cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | 1129.2 grams (1129.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2173 |
| Total Fat 42.20g | 54% |
| Saturated Fat 6.70g | 34% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 0mg | 0% |
| Sodium 5733mg | 249% |
| Total Carbohydrate 397.20g | 144% |
| Dietary Fiber 28.50g | 102% |
| Total Sugars 1.80g | |
| Protein 63.50g | 127% |
| Vitamin D 0IU | 0% |
| Calcium 221mg | 17% |
| Iron 24mg | 135% |
| Potassium 895mg | 19% |
Source of Calories