Sourdough Kalamata Olive Bread

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 5 min

   Tip van de kok: If the yeast doesn't foam, it may no longer be active and you should start over with fresh yeast.

2. 2

   In a large mixing bowl, whisk together the foamy yeast mixture, sourdough starter, plain yogurt, beaten egg, and olive oil.

   Ongeveer 2 min

3. 3

   Stir in the chopped olives, salt, and whole wheat flour until just combined.

   Ongeveer 2 min

4. 4

   Gradually add the bread flour, mixing until a shaggy dough forms that is difficult to stir.

   Ongeveer 3 min

   Tip van de kok: You can start with a wooden spoon and switch to using your hands as the dough gets stiffer.

5. 5

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic.

   Ongeveer 10 min

   Tip van de kok: The dough should spring back slowly when you press it with a finger.

6. 6

   Form the dough into a ball and place it in a bowl greased with olive oil, turning the dough to coat all sides.

   Ongeveer 1 min

7. 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.

   Ongeveer 1 uur 30 min

8. 8

   Gently punch down the dough, turn it out onto a lightly floured surface, and knead briefly for one minute to release the air.

   Ongeveer 2 min

9. 9

   Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.

   Ongeveer 2 min

10. 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.

    Ongeveer 1 uur

11. 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.

    Tip van de kok: Creating steam in the oven helps the bread achieve a crispier crust.

12. 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.

    Ongeveer 1 min

    Tip van de kok: Slashing the loaf allows steam to escape and controls how the bread expands.

13. 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.

    Ongeveer 1 min

    Tip van de kok: Be cautious of the hot steam when pouring the water and closing the oven door.

14. 14

    Bake for 35-40 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

    Ongeveer 35 min

    Tip van de kok: If the crust browns too quickly, you can tent it loosely with aluminum foil for the remainder of the baking time.

15. 15

    Transfer the bread to a wire rack and allow it to cool completely before slicing.

    Ongeveer 30 min

    Tip van de kok: Cooling the bread is essential for the internal structure to set properly.