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A very flavorful sourdough olive bread with Kalamata olives.
This recipe is inspired by a recipe in , but I modified it to use a sourdough starter instead of yeast.
- 1/4 lb / 100g all-purpose flour
- 1/4 cup and 3 tbsp / 100ml water
- 2 tbsp sourdough starter culture
- 3/4 lb / 300g pitted Kalamata olives, canned
- 1 1/4 lb / 560g all-purpose flour
- 1/4 lb / 110g whole wheat flour
- 1/4 cup / 60ml olive oil
- 2 tsp / 10g salt
- 3 tbsp honey
- 1 cup / 250ml water
- additional all-purpose flour and olive oil
- Corn meal
- Mix together the ingredients for the starter. Let stand overnight until the starter is very bubbly.
- Microwave the honey for ca. 30s so that it is liquid. This also destroys antibacterial enzymes that may interfere with the sourdough development.
- Combine starter, all-purpose flour, whole wheat flour, salt, olive oil, water, honey and tarragon in a stand mixer bowl. Knead with dough hook until dough becomes elastic and cleans the bowl (7-10 minutes).
- Form a ball, coat with olive oil and let rise until volume has doubled
- Coarsely slice or chop the Kalamata olives. Incorporate olives into the dough. Form a ball, coat with olive oil and let rise until volume has doubled.
- Shape dough into a loaf. Work carefully to not deflate the dough too much. Place loaf on a cutting board sprinkled with cornmeal. Let proof for ca. 30 minutes. Occasionally spray with water to prevent surface from drying out.
- In the meanwhile, preheat oven to 375F. I bake the bread directly on a large baking stone, but a baking sheet will do if necessary.
- Cut decorative slashes in the top of the loaf. Use very sharp knife and be careful to not deflate the dough.
- Transfer the loaf onto the baking sheet or stone in the oven. Spray with water. Bake for 10 minutes at 375F, then reduce temperature to 350F
- Bake until core temperature registers 210F, ca. 60-90 minutes. Check with instant-read thermometer.
- Remove from oven and let cool before slicing
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