Still finishing up those olives, not in cocktails unfortunately due to this year sticking to dry January (nobody thought I was going to make it, so close now). I thought I would make an extra olivey bread by not only adding olives but also olive oil. I used my favourite work loaf sourdough recipe as a base and basically added olives and oil to it. It worked really well. Just a side note I thought the oil would compensate for liquid i.e. the water, it does not.
- 400 grams whole grain bread flour
- 500 grams of white bread flour
- 500 grams of water
- 200 grams starter
- 100 grams of olives
- 100 grams of olive oil
- 19 grams of salt
- mix the water and flour slowly until just incorporated – Autolyse for 1 hour
- Add starter +salt +olives + olive oil, let it rest for 10 min
- Fold 6 times every 20 min. When folding use olive oil on your hands not only moisturise the hands but also keeps the dough from sticking.
- 1st rise – oil the bowl,or use a clean to well
- Folding and proofing – divide the dough in two and shape two balls. Let it proof for about 20 hours in the fridge.
- Final bulk rise – take out the dough out of the fridge and at room temperature for about 2 hours. Preheat the oven at 260C˚ the Dutch Oven(I have a lecreuset pot).
- Slash the top and Bake at 260C˚ for about 20mins with the lid on. Lower the temperature to 190C˚ for another 30min.
- Take it out of the oven and let cool for a couple hours.
It was really lovely moist bread, the last of the olives was not overpowering. I feel like the olive oil kept it more moist than really impart strong flavours. It rose really well and the bread was full of big bubbles.