Olive Sourdough Bread

Sourdough bread is known as a healthier bread option due to its simple list of ingredients and the natural fermentation process it goes through. These exact benefits are why I got into making sourdough in the first place. But sourdough quickly became much more than a “healthy choice”. I love the ritual of making it, and my favourite part is experimenting with different inclusions such as savoury olives or sweet strawberries. My best advice when it comes to making sourdough bread is this: Even if you miss a step or feel unsure about how it will turn out, keep going. See the recipe through and it usually turns out great! At the very least, you will gain confidence and learn so much.

Olive Sourdough Bread

Ingredients

• 50 g (1/4 cup) sourdough starter

• 175 g (3/4 cup) water

• 250 g (2 cups) unbleached flour (bread or all purpose)

• 5 g (1 tsp) non-iodized salt

• 70 g (1/2 cup) pitted sliced olives (I use a mix of kalamata and manzanilla)

• 15 mL (1 tbsp) olive oil

  
  

Tools

• 1 mixing bowl

• 1-2 tea towels

• 1 kitchen scale

• 1 bread whisk

• 1 proofing basket or a mixing bowl lined with a clean tea towel

• 1 plastic bag or XL Ziplock bag

• 1 Bread lame or sharp knife

• 1 Dutch oven

• Parchment paper

Directions

1. In a mixing bowl, whisk together the water and sourdough starter until the water is frothy. About 30 seconds.

2. Add the flour and salt to the mixing bowl. Stir just until evenly combined and no clumps of flour remain.

3. Cover the bowl with a damp tea towel to let the dough rest for 30 minutes.

4. Now it’s time to do stretch and folds. Remove the damp tea towel to grab and pull some of the dough up and fold it over itself. Turn the bowl 90 degrees and do this again, folding the dough over itself. Turn the bowl 90 degrees again and do the same stretch and fold motion. Do it one more time so you have completed a total of 4 stretch and fold actions. Repeat this entire sequence (step 4) every 30 minutes for a total of 3 times.

5. After the final stretch and fold, lightly oil a clean work surface with olive oil. Gently turn the dough out onto the surface. With lightly oiled hands, stretch the dough into a rough rectangle 10–12 inches wide.

6. Sprinkle the olives evenly across the dough, pressing them in gently so they stick. Carefully fold the dough envelope-style, folding it into a long strip. Then then roll the dough up into a cinnamon bun shape and place it seam-side up, into a lightly floured proofing basket or tea towel-lined mixing bowl. Cover the bowl with a damp tea towel and allow it to sit on the counter for about 6 hours or until the dough has visibly grown in size.

7. Place the entire covered bowl with dough into a plastic grocery bag or XL Ziplock. Tie the bag to keep air out, and place it in the fridge for at least 6 hours and up to 24 hours. This helps to give it that sour taste while breaking down the gluten.

8. When you’re ready to bake, preheat the oven to 475°F with your Dutch oven inside.

9. Remove the dough from the fridge and carefully invert it onto a piece of parchment paper. Score the top with a sharp knife or lame to allow steam to escape and the loaf to rise.

10. Use the parchment to lift the dough into the preheated Dutch oven. Careful, it’s HOT! Cover and bake for 30 minutes, then uncover and bake for another 5 minutes or until the crust is golden. Transfer the bread to a cooling rack and let it cool completely for at least an hour before slicing.