Olive Semi - Sourdough Boule

Name: Olive Semi - Sourdough Boule
Prep time: 3 h
Cook time: 50 min
Total time: 3 h 50 min
Yield: 1 large loaf, 20 serving(s)
Ingredients: 4 cups whole wheat bread flour; 1/3 cup fine cornmeal; 1/3 cup potato flour; 1/2 tablespoon instant yeast; 1 teaspoon fennel seed; 1 teaspoon dried basil; 2/3 cup mature sourdough starter (fed); 2 cups warm water; 2 tablespoons olive oil; 1 tablespoon honey; 175 g sun-dried olives, chopped (packed in oil, drained)

Submitted by YummySmellsca

"Need a loaf to serve with your next Italian dinner? This crusty boule is packed with sun-dried olives and has just enough sourdough starter for a bit of interest. Instant yeast guarantees a rise, but this is a fairly low rising loaf. You'll notice there's no salt in the dough itself - the olives provide plenty!"

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photo by YummySmellsca

Ready In:: 3hrs 50mins
Ingredients:: 11
Yields:: 1 large loaf
Serves:: 20

ingredients

4 cups whole wheat bread flour
¹⁄₃ cup fine cornmeal
¹⁄₃ cup potato flour
¹⁄₂ tablespoon instant yeast
1 teaspoon fennel seed
1 teaspoon dried basil
²⁄₃ cup mature sourdough starter (fed)
2 cups warm water
2 tablespoons olive oil
1 tablespoon honey
175 g sun-dried olives, chopped (packed in oil, drained)

directions

In the bowl of a stand mixer, whisk together the flour, cornmeal, potato flour, yeast, fennel seed and basil.
Add the sourdough starter, water, oil and honey.
Begin kneading with the dough hook on low speed.
Knead for 10 minutes, then add the olives and knead 2 minutes more.
Cover and let rest 45 minutes.
Stir down and scrape into a bowl lined with a well-floured tea towel or a round brotform.
Cover and let rest 1 hour.
Preheat the oven to 450F and place a pan of hot water on the lowest rack.
Place a greased baking sheet over the loaf in the bowl and flip out. Remove the towel.
Slash the top of the loaf 3-4 times and place in the oven.
Immediately reduce the oven temperature to 400F and bake for 20 minutes.
Remove the pan of water and continue baking for 30 minutes longer.
Slide immediately onto a wire rack and cool completely before slicing.

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RECIPE SUBMITTED BY

YummySmellsca

Canada

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"

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