Name: Olive Sourdough
Cook time: 72000 s
Total time: 72000 s
Yield: 1 loaf
Ingredients: 350 gr bread flour; 100 gr whole wheat flour; 50 gr whole rye flour; 410 ml water; 125 gr olives; 100 gr starter; 12 1/2 gr salt

BENGINGI

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Olive Sourdough

cook:

20 h 0 min

0.0

(1)

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.

1 loaf

original

metric

Ingredients

350 gr bread flour

100 gr whole wheat flour

50 gr whole rye flour

410 ml water

125 gr olives

100 gr starter

13 gr salt

Directions

Step 1

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).

350 gr bread flour

100 gr whole wheat flour

50 gr whole rye flour

410 ml water

Step 2

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

100 gr starter

Step 3

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

water

13 gr salt

Step 4

Perform two coiled folds. 30 min rest in between.

Step 5

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.

125 gr olives

Step 6

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.

Step 7

Fold the dough and place it back in the bowl.

Step 8

Perform another 3 folds. 30 min rest in between.

Step 9

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

Step 10

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

Step 11

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.

Step 12

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

Step 13

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

Step 14

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

Step 15

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.

Step 16

YASSS!

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