Open Crumb Sourdough with Olives
Nothing beats a salty, tangy olive sourdough that’s been freshly baked at home.
Ingredients
Directions
- 1
Prepare your starter the night before
- 2
The next morning, mix the flour and water (reserve 20g for step 3). Autolyse for at least 1hour or until your starter is ready
- 3
Add the levain. Mix. Add the salt and remaining water. Mix and perform slap and folds until the dough is smooth and everything is evenly combined
- 4
Cover and let the dough rest for 30mins. Then give the dough 2-3 sets of stretch and folds, each ~30mins apart
- 5
Laminate the dough to incorporate the olives
- 6
Continue to bulk ferment and perform coil folds roughly every hour until the dough is ready (I did 3 rounds)
- 7
Shape and place into a banneton. Cover and place into the fridge for an overnight cold proof. Mine was 18hrs
- 8
The next morning, score and bake at 500F for 20mins in a dutch oven with the lid on, 25mins at 450F lid off (times may vary baked on the size of your loaf). Let cool before slicing
