Sourdough Olive Bread Recipe

1 tablespoon fresh oregano finely chopped. 2 teaspoons instant dry active yeast. 250g 25 leaven 800g 80 white bread flour 200g 20 whole wheat bread flour 20g 2 salt 730g water and 50g h2o in reserve for after you add the salt step 5 in method below 3 cups pitted olives i did 2 cups kalamata and 1 cup green loosely chopped 2 tsp herbs de provence.

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Let rest for 15 minutes to activate the yeast.

Sourdough olive bread recipe. 2 teaspoons instant yeast. 1 4 cup 50g olive oil. Combine the first six ingredients in the bowl of a stand mixer. 1 cup 227g sourdough starter ripe fed or discard.

Or 1 1 2 teaspoons dried. 1 2 teaspoon diastatic malt optional. If your sourdough starter if not ready to go and is stored in the fridge take it out and feed it. Do this the night before you want to make your bread so that in the morning the levain is beautifully frothy and at full strength.

This sourdough olive bread recipe has a relatively high hydration. The herbs accentuate the mediterranean vibe and perfectly suits the earthy notes from the olives. In a large mixing bowl add sourdough starter all purpose flour whole wheat flour and water and. This sourdough country loaf recipe produces a slightly open even crumb with a mildly sour flavor.

Use a spatula to roughly combine the ingredients. 7 to 8 cups bread flour. Once combined leave at room temperature covered with a clean tea towel. 1 1 4 cups 283g lukewarm water.

2 tablespoons olive oil. Not so hard that it is impossible to work with the dough but you need to know the techniques to get a good result. 2 cloves garlic finely chopped. The recipe combines whole wheat flour with bread flour for a delicious loaf that you will enjoy in a wide variety of ways.

How to make small batch green olive sourdough bread prepare the starter. Perfect for toast dipping in soups sandwiches and more. 2 cups lukewarm water 110 degrees f 2 cups sourdough starter room temperature. Water 30ml warm to the touch.

1 tablespoon rosemary fresh and finely minced. 2 1 2 teaspoons salt. Strong white bread flour 15g. The crumb is open and full of delicious olives.