Sun-dried Tomato and Kalamata Olive Sourdough loaf
Servings: 1 loaf
This Sun-Dried Tomato & Kalamata Olive Sourdough Loaf is a deliciously savory bread with Mediterranean flavors.
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Equipment
- 1 Medium/Large bowl
- 1 Sheet Parchment Paper
Ingredients
- 100 g active sourdough starter
- 360 g warm filtered water 80°F
- 500 g Unbleached bread flour King Arthur (blue bag)
- 10 g sea salt
- Finely chopped Sun-dried tomatoes and Kalamata olives Dried- to taste
- Any other inclusions you’d like to add Here I added shredded mozzarella cheese and minced dried onion but feta would also be amazing!
Instructions
- Mix: In a large bowl, mix the 100g active starter and 360g water until you get a milky consistency. Add the 500g flour and 10g salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour.
- Stretch and folds: Before adding inclusions, make sure to do 1 set of stretch and fold to strengthen your dough, wait 30 minutes. Meanwhile dry and finely chop inclusions. Then, add the inclusions during 2nd stretch and fold. Do a total of 3-4 stretch and folds or coil folds spaced 30 minutes apart. For the third and fourth rounds, I like to switch to coil folds to gently strengthen the dough while evenly distributing the inclusions and keeping them inside the dough.
- Bulk Fermentation: Allow the dough to bulk ferment on the counter until it’s bubbly and airy. Time depends on dough temperature, this is a good guideline I like to follow. Remember time starts when you mixed your dough back in step 1. Dough temp vs. Bulk Ferment time 80°F → ~5-6 hours75°F → ~7-8 hours70°F → ~12 hours 65°F → ~16 hours
- Shape: When the dough is ready, shape and place it into a rice floured banneton basket. Cover with a plastic bowl cover and refrigerate overnight (14–24 hours).
- Bake: The next day, preheat your oven to 450°F with a Dutch oven inside. Remove the dough from the fridge, score the top, and bake for 30 minutes covered 15 minutes uncovered.
- Let the loaf cool completely before slicing, and enjoy!
