Sourdough Olive Bread Recipes
SOURDOUGH OLIVE BREAD
Found this on Sourdoughhome.com The original recipe didn't include yeast but since my sourdough starter is young, I added the yeast. DH said it's a 5.
Provided by adopt a greyhound
Categories Breads
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine water and starter in a mixing bowl and mix together. Add yeast and flour to water mixture until it comes together. Cover dough with Saran wrap and let it sit for 20 minutes.
- Remove wrap and add the salt. Mix well on low speed for two minutes.
- Turn to medium speed and knead for 6-8 minutes.
- Add the remaining ingredients to mix. Cover dough and let rise until dough has doubled.
- Punch down dough and form into a round. Place on cornmeal dusted parchment paper on a jelly roll pan. Let rise until doubled. (Mine was 2 hours.).
- Preheat oven to 450 deg.
- Make a slash in the top of the bread.
- Place into the oven and bake for 20 minute Spray oven with water 3 times during the first 9 minutes.
- Lower the temperature to 400 deg. and bake for another 10 minute or until it registers to 190 deg. (high altitude) May take longer at lower altitudes.
Nutrition Facts : Calories 146.5, Fat 1.2, SaturatedFat 0.2, Sodium 317, Carbohydrate 29.4, Fiber 1.4, Sugar 0.1, Protein 4.1
OLIVE ROSEMARY SOURDOUGH
This recipe is a classic artisan-style sourdough bread with 30% whole wheat flour. We add the kalamata olives and chopped rosemary during the initial mixing for a scrumptious flavor that is spread throughout the final bread. This loaf makes a great appetizer or snacking bread.
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Number Of Ingredients 7
Steps:
- Mixing and Bulk Fermentation
- Thoroughly mix the flours, water, starter, and salt in a bowl that has enough room for the dough to double in size.
- Add the olives and rosemary and continue mixing until they're evenly distributed. Note the level of the dough and the time. Cover the dough and let it rest on your counter for 30 minutes.
- With damp fingertips, stretch and fold the dough, lifting the edges of one side of the dough and folding it over to the other side. Go around the bowl 2 to 3 times, stretching and folding, and stop when the dough feels tighter. Cover and let the dough rest again for 30 minutes.
- Perform three more rounds of stretching and folding as in step 2, separated by 30-minute rests.
- When the dough has almost doubled in size and the surface is puffy and bubbly, end the bulk fermentation. Depending mostly on temperature, this will likely be 6 to 10 hours from mixing.
- Pre-Shaping, Bench Rest, and Shaping
- Scrape the dough out of the bowl onto a well-floured countertop and pre-shape it into a ball.
- Cover the dough with your inverted mixing bowl and let it bench rest for about 20 minutes.
- Flour the top of the dough and use your bench knife to flip it onto the floured side. Shape the dough into the appropriate shape for your baking vessel.
- Final Proof
- Let your shaped dough rest on its seam while you flour your proofing basket, then place the dough in the basket seam-side up.
- Cover the basket and let the dough rise for another 1 to 3 hours for the final proof. The dough will expand in the basket but not double in size. If you want to bake much later, you can do the final proof in the refrigerator for 10 to 12 hours and bake the dough directly from the cold.
- Baking and Storage
- Before the end of the final proof, preheat your oven and baking vessel for 30 minutes at 500°F (or 450°F if that is the heat limit of your baking vessel).
- Remove your dough from the refrigerator, flip it out of the basket onto a piece of parchment paper, and score the top of your dough.
- Transfer the parchment and dough to the base of your baking vessel, cover, and return the vessel to the oven.
- Bake for 20 minutes and then drop the oven temperature to 450°F. After another 10 minutes, take off the lid, and after another 5 to 10 minutes, remove the bread from the oven. The internal temperature should be 205°F or higher.
- Let the bread cool on a rack for about 2 hours before slicing.
- Store the bread cut-side down on your cutting board with a cloth over it. Slice and freeze after 3 to 4 days.
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- Autolyse - Premixing The DoughWeigh out your sourdough starter and water into a large ceramic or glass bowl. Glass is always good as you can see what's happening underneath your dough. This recipe is based on you having an active starter that you have fed a few hours before starting your bake.Mix the water and starter together briefly. Then add your flour and salt and mix whole lot together to form a shaggy dough. I find a dough scraper the easiest way to mix it as you can keep the sides of bowl clean.The dough will be fairly shaggy and only just brought together (see photo). You might wonder how this will turn into bread, but just wait, time is your friend and the dough will change in around an hour.
- Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little bit longer, it's not going to matter too much.This process is called the "autolyse" and allows your flour to soak in all the water and become hydrated. You can see how the dough has changed in this photo.
- Forming Up The DoughAfter the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre, until a smooth ball is formed. You shouldn't need more than about 20-25 stretches to form the ball.You'll notice that the dough is fully hydrated after soaking all the water up. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier.
- Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
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