Sourdough Kalamata Olive Bread
This rustic loaf combines the tangy flavor of sourdough with the briny notes of Kalamata olives. A blend of bread and whole wheat flour gives it a hearty texture, perfect for sandwiches or alongside a warm soup. The recipe uses two fermentation periods to develop a complex flavor and a satisfyingly soft crumb.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 4 t 10 min
- Annoksia
- 6
- Vaikeustaso
- Keskitaso
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
dough
- 7 gactive dry yeast
- 2 rklgranulated sugar
- 60 mlwater, warm, about 40°C / 105°F
- 0,75 kuppisourdough starter, active and bubbly
- 1 kuppiplain yogurt
- 1 kplegg, lightly beaten
- 1 rklolive oil
- 170 gkalamata olive, pitted and roughly chopped
- 0,75 tlsalt
- 1 kuppiwhole wheat flour
- 3 kuppibread flour
for greasing
- 1 tlolive oil
for steam
- 500 mlwater, boiling
Välineet
shallow pan · sharp knife · large bowl · wire rack · baking sheet · parchment paper · whisk · oven
Valmistusohje
Vaihe vaiheelta
- 1
In a small bowl, stir together the warm water, granulated sugar, and active dry yeast. Let it stand for 5-10 minutes until the mixture is foamy.
Noin 5 min
Kokin vinkki: If the yeast doesn't foam, it may no longer be active and you should start over with fresh yeast.
- 2
In a large mixing bowl, whisk together the foamy yeast mixture, sourdough starter, plain yogurt, beaten egg, and olive oil.
Noin 2 min
- 3
Stir in the chopped olives, salt, and whole wheat flour until just combined.
Noin 2 min
- 4
Gradually add the bread flour, mixing until a shaggy dough forms that is difficult to stir.
Noin 3 min
Kokin vinkki: You can start with a wooden spoon and switch to using your hands as the dough gets stiffer.
- 5
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.
Noin 10 min
Kokin vinkki: The dough should spring back slowly when you press it with a finger.
- 6
Form the dough into a ball and place it in a bowl greased with olive oil, turning the dough to coat all sides.
Noin 1 min
- 7
Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until doubled in size.
Noin 1 t 30 min
- 8
Gently punch down the dough, turn it out onto a lightly floured surface, and knead briefly for one minute to release the air.
Noin 2 min
- 9
Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
Noin 2 min
- 10
Cover the loaf loosely and let it rise again in a warm place for about 60 minutes, or until puffed up and nearly doubled in size.
Noin 1 t
- 11
Towards the end of the second rise, preheat your oven to 190°C (375°F). Place a shallow, oven-safe pan on the bottom rack.
Kokin vinkki: Creating steam in the oven helps the bread achieve a crispier crust.
- 12
Just before baking, brush the top of the loaf with water and use a sharp knife to make two or three shallow slashes across the top.
Noin 1 min
Kokin vinkki: Slashing the loaf allows steam to escape and controls how the bread expands.
- 13
Carefully pour the boiling water into the hot pan on the oven's bottom rack to create steam. Immediately place the baking sheet with the loaf on the middle rack.
Noin 1 min
Kokin vinkki: Be cautious of the hot steam when pouring the water and closing the oven door.
- 14
Bake for 35-40 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Noin 35 min
Kokin vinkki: If the crust browns too quickly, you can tent it loosely with aluminum foil for the remainder of the baking time.
- 15
Transfer the bread to a wire rack and allow it to cool completely before slicing.
Noin 30 min
Kokin vinkki: Cooling the bread is essential for the internal structure to set properly.
Säilytä hyvänä
Store in a bread box or paper bag at room temperature for best texture.
To refresh, toast individual slices or warm the loaf in a 175°C (350°F) oven for 10 minutes.