Sourdough Olive Bread

The Olive Sourdough Bread has wonderfull savory, spicy and rich flavore thanks to the Olive

100g starter

• 350g warm water

• 500g white flour

• 150g olive

• 10g salt

Instructions

1. By using a stand mixer: In a stand mixer fitted with the paddle attachment, add the warm water, starter, oil, flour and salt. Mix on low speed until combined 3-4 minutes. The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Add the fillings. On low speed, using the dough hook, mix the dough to incorporate 1-2 minutes.

By hand: Whisk the starter and water in a large bowl. Add the flour and salt. Squish everything together with your hands until all the flour is absorbed. The dough will look “shaggy” but will come together. Let rest (autolyze) for 30 minutes or up to 1 hour, if preferred. When the dough is soft and manageable, it’s easier to add fillings to the dough. 

1. After an hour, uncover the bowl and do a series of four "stretch and folds". 

2. Now the dough needs to rise. Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 6-10 hours depending on the temperature of your ingredients.

3. At the end of bulk fermentation, the dough should have risen considerably in the bulk container. It will be bubbly, smooth, and elastic, showing signs of significant fermentation.

4. Gently scrape the dough out of the bulk fermentation container and let rest for 30 minutes, uncovered.

5. After the dough has rested and relaxed outward, shape as a boule, using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Place the dough in the proofing basket seam-side-up.

6. Place the banneton into the refrigerator overnight or leave proof on the counter for about 2 hours until a poke to the dough slowly springs back.

7. Preheat your oven with the rack at the bottom third to 450°F (230°C). Place your Dutch oven inside.

8. When your Dutch oven has preheated, score the top of your bread with a bread lame or razor.

9. Take the Dutch oven out of the oven. Take the top off the Dutch oven and place the dough and parchment paper into the Dutch oven. Place the top back on the Dutch oven and close the oven door.

10. Bake for 25 minutes. After 25 minutes, take the top off the Dutch oven and continue baking for 25 more minutes. This will produce the crisp crust you are looking for.

11. Pull your bread out of the oven. Wait to cut into it until your bread has cooled. 

Enjoy!