Olive Sourdough

Instructions

1. 1

   Combine sourdough starter and warm water in a large bowl, stirring until well blended. Add bread flour and mix until a shaggy dough forms. Let rest for 20 minutes to allow the flour to fully hydrate.

   Tip: This resting period, called autolyse, develops gluten naturally and improves dough elasticity.

2. 2

   Sprinkle sea salt and black pepper over the dough, then knead for 10 minutes by hand or with a stand mixer until smooth and elastic. The dough should feel slightly sticky but manageable.

   Tip: Adding salt after autolyse prevents it from inhibiting gluten development.

3. 3

   Fold in the halved olives and fresh rosemary until evenly distributed throughout the dough. Use a folding technique rather than aggressive mixing to preserve the dough's structure.

   Tip: Reserve a few olive pieces to press into the top of the loaf before baking for visual appeal.

4. 4

   Transfer dough to a lightly oiled bowl, drizzle the top with a small amount of olive oil, and cover with a damp cloth. Let rise at room temperature for 4-6 hours, performing 3-4 stretch-and-fold turns during the first 2 hours.

   Tip: Stretch-and-fold turns strengthen the dough without additional kneading and help develop flavor.

5. 5

   Shape the dough by gently pre-shaping it into a round, resting for 15 minutes, then performing a final shaping to create surface tension. Place seam-side up in a floured banneton basket.

   Tip: Surface tension helps the loaf rise upward rather than spreading outward during baking.

6. 6

   Cover the basket and refrigerate for 8-12 hours, or until the dough springs back slowly when poked (it should leave a slight indent). This cold fermentation develops complex flavors.

   Tip: Overnight cold fermentation makes scoring easier and improves the bread's flavor profile significantly.

7. 7

   Preheat your oven to 450°C with a Dutch oven or covered baking vessel inside for 30 minutes. Carefully turn the dough out onto parchment paper, score the top with a sharp knife in your desired pattern, and brush lightly with olive oil.

   Tip: Scoring allows steam to escape in a controlled way, creating an attractive ear and improving crust development.

8. 8

   Transfer the dough on parchment to the hot Dutch oven, cover, and bake for 25 minutes to trap steam. Remove the cover and bake for another 20 minutes until deep golden brown with crispy crust.

   Tip: The covered phase creates steam which gelatinizes the exterior starches, resulting in a crispy crust.

9. 9

   Cool the bread on a wire rack for at least 30 minutes before slicing. This allows the interior crumb to set properly and makes slicing easier.

   Tip: Cutting into warm bread will compress the crumb; patience rewards you with a better texture and appearance.