Sourdough Olive Bread
"Found this on Sourdoughhome.com
The original recipe didn't include yeast but since my sourdough starter is young, I added the yeast. DH said it's a 5."
photo by dazeeto
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
1 loaf
- Serves:
- 10-12
ingredients
- 7 ounces water
- 5 ounces sourdough starter
- 1 teaspoon yeast
- 3 cups bread flour
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 - 3⁄4 cup kalamata olive, chopped
- 1 teaspoon chili flakes
- 1 tablespoon fresh rosemary, chopped
directions
- Combine water and starter in a mixing bowl and mix together. Add yeast and flour to water mixture until it comes together. Cover dough with Saran wrap and let it sit for 20 minutes.
- Remove wrap and add the salt. Mix well on low speed for two minutes.
- Turn to medium speed and knead for 6-8 minutes.
- Add the remaining ingredients to mix. Cover dough and let rise until dough has doubled.
- Punch down dough and form into a round. Place on cornmeal dusted parchment paper on a jelly roll pan. Let rise until doubled. (Mine was 2 hours.).
- Preheat oven to 450 deg.
- Make a slash in the top of the bread.
- Place into the oven and bake for 20 minute Spray oven with water 3 times during the first 9 minutes.
- Lower the temperature to 400 deg. and bake for another 10 minute or until it registers to 190 deg. (high altitude) May take longer at lower altitudes.
Questions & Replies
-
What’s sourdough starter?
Reviews
-
Wonderful bread. My dough was of a consistency that I knew I wouldn't be able to easily incorporate in the remaining ingredients at Step 4, so I kneaded them in at Step 3. My oven has been a little iffy lately so I should have cooked this an extra 5 minutes, but it was a brilliant success anyway. Thanks for posting.
RECIPE SUBMITTED BY
adopt a greyhound
United States
