Olive Sourdough


Bread and Olives. It's one of the best couples. I don't know what about you but as long as there are some olives in my bread I know it will be super yum. If someone asks me what add-in should she/he put in a sourdough loaf I would definitely recommend adding olives. Who doesn't like olives?! My trick is to add the whole olives. I don't cut them for few reasons. First because once you use whole instead of sliced, there are fewer olives pieces that will disturb the dough to develop and proof correctly (remember- every topping we add to our dough disturbs a bit for its development). The other reason is that it is amazing to slice your bread and get a huge chunk of olive in your bite. I promise you- once you try it, you'll never go back.

I used here two types of olives that I love- Nostralina olives, which are the Italian equivalent of Kalamata olives, and Manzanilla- originating from Sevilla, southern region of Andalusia, Spain.

Obviously, you can use any kind of olives you like guys. Just keep them whole. And pitted.


Ingredients:

70% bread flour

20% whole wheat flour

10% whole rye

82% hydration

25% olives

20% starter

2.5% salt


Preparation steps:


- In a bowl mix the flour and water. Let it autolyze for an hour covered with a towel.

(in "autolyze" the flour absorbs the water, becoming fully hydrated. This will activate gluten development).



- Add the starter and fold it into the dough. Rest for 30 min.



- Add the salt and a sip of water. Mix until all incorporated into the dough. Rest for 30 min.



- Perform two coiled folds. 30 min rest in between.


- Now we will add the olives- spread a sip of water on the working surface, it helps prevent the dough from sticking to the surface.


- Stretch the dough to a thin layer and spread the olives on top. Try to avoid adding their liquids as well. This step is known as lamination.



- Fold the dough and place it back in the bowl.


- Perform another 3 folds. 30 min rest in between.


- After folding the dough another 3 times, let it rest for an hour before pre-shape.


- Divide and pre-shape- round the dough to a beautiful tight ball. 15-20 min rest.



- Shaping. Place in a proofing basket and let it rest in RT for an hour before you place it in the fridge to ferment overnight.



- The next day, preheat your dutch oven to 470F or 245C for an hour.


- Score the loaf directly from the fridge. Close the lid of the dutch oven and let it bake for 30 min.


- Remove the lid and bake for another 20-30 min (depends on how you like your crust).



- Let it cool on a rack for an hour before you slice it!


- Share it with your lovers, it’s too delicious to eat alone.


- YASSS.



BenGingi.

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