Sourdough Bread with Olive and Herb Inclusions Recipe

This sourdough bread recipe incorporates flavorful inclusions like olives and herbs, enhancing the traditional tangy taste of sourdough. The result is a rustic loaf with a delightful texture and aroma.

The process involves creating a sourdough starter, mixing the dough, and allowing it to rise before baking. This recipe is perfect for those looking to elevate their homemade bread.

Creating the Perfect Sourdough Starter

The foundation of any great sourdough bread lies in the starter. This living culture of flour and water ferments over time, developing the unique tangy flavor characteristic of sourdough.

To prepare your starter, combine active sourdough starter with warm water in a large bowl. Mix thoroughly until well combined. This step is crucial as it activates the yeast, setting the stage for a successful rise.

Mixing the Dough

After your starter is ready, it’s time to bring the dough together. Add all-purpose flour and salt to the starter mixture, stirring until a shaggy dough forms. This is where the magic begins, as the ingredients meld into a cohesive mixture.

Next, incorporate the chopped olives and fresh herbs. These inclusions not only enhance the flavor but also add a delightful texture to the bread. Ensure they are evenly distributed throughout the dough for a balanced taste in every bite.

Bulk Fermentation Process

Once your dough is mixed, it’s time for bulk fermentation. Cover the bowl with a damp cloth and let it rise at room temperature for 6-8 hours. This is the period where the dough doubles in size, developing flavor and structure.

During the first two hours, perform stretch and folds every 30 minutes. This technique strengthens the gluten, resulting in a chewy texture that complements the airy interior of the bread.

Shaping and Final Proof

After the bulk fermentation, it’s time to shape your dough. Turn it out onto a floured surface and gently fold the edges towards the center to form a round loaf. Allow it to rest for about 30 minutes, which helps relax the gluten.

Next, place the shaped dough into a floured proofing basket or bowl. Cover it and let it rise for another 2-4 hours until it appears puffy. This final proofing stage is essential for achieving that perfect rise during baking.

Baking the Bread

Preheat your oven to 450°F (232°C) about 30 minutes before baking. Place a Dutch oven inside to heat up, which will create a steamy environment for the bread, resulting in a beautifully golden crust.

Carefully transfer the dough to the preheated Dutch oven, cover it with the lid, and bake for 30 minutes. Remove the lid and continue baking for an additional 15-20 minutes until the crust is a rich golden brown. The aroma that fills your kitchen will be irresistible!

Cooling and Serving Suggestions

Once baked, allow the bread to cool on a wire rack for at least an hour before slicing. This cooling period is vital, as it helps set the crumb structure, ensuring each slice is airy and light.

Serve your rustic sourdough with a small bowl of olives and a sprig of fresh herbs for a beautiful presentation. This bread pairs wonderfully with a variety of spreads or can be enjoyed on its own, showcasing the delightful flavors of olives and herbs in every bite.

Flavorful Sourdough Bread with Olive and Herb Inclusions

This sourdough bread features a chewy crust and a soft interior, enriched with the savory taste of olives and aromatic herbs. The recipe takes about 24 hours from start to finish, including fermentation time, and yields one large loaf.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water
• 4 cups all-purpose flour
• 1 tablespoon salt
• 1 cup pitted olives, chopped (green or black)
• 2 tablespoons fresh herbs (rosemary, thyme, or oregano), chopped
• Additional flour for dusting

Instructions

1. Prepare the Starter: In a large bowl, combine the active sourdough starter and warm water. Mix until well combined.
2. Mix the Dough: Add the flour and salt to the starter mixture. Stir until a shaggy dough forms. Incorporate the chopped olives and herbs until evenly distributed.
3. Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 6-8 hours, or until doubled in size. Stretch and fold the dough every 30 minutes during the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface. Shape it into a round loaf by folding the edges towards the center. Let it rest for 30 minutes.
5. Final Proof: Place the shaped dough in a floured proofing basket or bowl. Cover and let it rise for another 2-4 hours, or until puffy.
6. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside.
7. Bake the Bread: Carefully transfer the dough to the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
8. Cool and Serve: Let the bread cool on a wire rack for at least 1 hour before slicing. Enjoy your flavorful sourdough with olive and herb inclusions.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 24 hours

• Servings: 1 large loaf
• Calories: 150kcal per slice
• Fat: 3g
• Protein: 5g
• Carbohydrates: 28g