Olive Sourdough

Bread is meant to be shared, and this olive loaf is no exception. Perfect for enjoying with friends and family, it can be served with a charcuterie platter or on its own and dipped in olive oil. With a crisp crust and flavorful olives, this loaf won’t last long, no matter who you share it with!

We used a marinated olive mix containing Kalamata and Castelvetrano olives for this recipe. Any pitted olive will work, but for the best flavor and texture, we recommend staying away from canned olives. The olives can be left whole if small or roughly chopped if they are larger. Chopping the olives is also a good way to catch any pits that remain.

Prep 30 hours

Cook 40 minutes

Total 31 hours

Yield Two loaves

Brød & Taylor Equipment:

• High Capacity Baking Scale
• Folding Proofer & Slow Cooker
• Sourdough Home
• Dough Whisk
• Bench Knife
• Bread Steel
• Baking Shell (Boule)

Ingredients Levain

• 20 g Sourdough Starter
• 80 g Water
• 80 g Bread flour

Ingredients Autolyse

• 554g Bread flour
• 146g Whole wheat flour
• 490 g Water

Ingredients Dough

• 180g (all) levain
• 30 g Water
• 13 g Salt
• 214 g Pitted olives, roughly chopped

 

Instructions

1. Set up the Proofer or Sourdough Home: Set the Proofer or Sourdough Home to 23°C.
2. Make the levain: In a bowl or jar, use a dough whisk to mix the levain ingredients until thoroughly combined. Place in the Proofer or Sourdough Home for 10 to 12 hours. The levain will be ready when it has noticeably increased in volume (about 3 times in size), is full of bubbles, and has a faint sour aroma.
3. Set up the Proofer: Set the Proofer to 26°C and put the water tray in the middle of the warming plate. Pour 60 ml of water into the tray and place the rack on top of the tray.
4. Autolyse: Combine the autolyse ingredients and mix with a dough whisk until no dry flour remains. Cover and set place in the Proofer for 30 minutes.
5. Mix the dough: Remove the dough from the Proofer. Add the levain, salt, and the 30 g of water using your hands to incorporate the ingredients until well combined. Turn the dough onto the counter and slap and fold for 3 to 4 minutes. Alternatively, you can keep the dough in the bowl and perform stretch and folds for a couple of minutes to build strength. Place the dough into a bowl.
6. Bulk ferment: Place the bowl in the Proofer and set a timer for 30 minutes. (Bulk fermentation will take about 4 to 5 hours in total. During the first 2 hours, folds will be performed, and the olives will be added.) When the 30 minute timer goes off, remove the bowl from the proofer and perform the first set of stretch and folds. To perform a set of stretch and folds: With the dough still inside the bowl, pick up one edge of the dough, stretch it as far as it will go, and then fold it into the center. Turn the bowl 90 degrees and repeat this motion 3 more times until you have gone around the circumference of the bowl. Place back into the proofer for 30 minutes. Remove the bowl from the Proofer and laminate in the olives. To laminate the olives: Lightly dampen a countertop to prevent the dough from sticking, and turn the dough out onto the counter. Gently pick up one side of the dough, slide your hands underneath, and gently stretch the dough toward you. Repeat this process on all sides to achieve a large thin rectangular shape. Sprinkle the olives over the entire surface of the dough. Take one side of the dough and fold it in toward the center. Then repeat on the opposite side then roll up the dough to create a round shape. Place the dough back into the Proofer. Perform two sets of folds at 30-minute intervals. Let the dough rest for the remainder of the bulk fermentation time. At the end of bulk fermentation, the dough will have increased in volume by 50%, will feel light to the touch, and should jiggle if the bowl is shaken. If the dough still feels dense, allow it to rise a little longer.
7. Divide & preshape: Turn the dough out onto the counter, divide it into two pieces (each weighing about 800g), and shape each into a loose round. Let the rounds rest for 20 to 30 minutes.
8. Final shape: Lightly flour the top of the rounds, and then flip over, so the floured side is on the counter. To shape into a batard: Turn the dough out onto a counter and gently press it out into a rectangle, working carefully so that you don’t pop the bubbles in the dough. With the long side of the rectangle facing you, grab the left side of the dough and fold it in toward the center. Repeat with the right side. Grab the top edge of the dough and gently roll it towards you, gently pushing away as you roll to build some outer tension. When you have reached the bottom edge, pinch the seam of the cylinder together and place the dough seam side up in a 25 or 28 cm oval banneton. Repeat with the second round. (These loaves may also be shaped into boules if desired.)
9. Final proof: Cover and place in the refrigerator overnight. If desired, you can bake the loaves on the same day. Instead of refrigerating, place the bannetons in the Folding Proofer set to 26°C, proof for 2 to 3 hours, and then bake.
10. Bake: The next day, about 20 minutes before you are ready to bake, place the Bread Steel in the lower ⅓ of your oven and preheat to 230°C. The steel heats quickly, and when the oven is ready, the bread steel will be too. There is no need to preheat the Baking Shell. When the oven is ready, remove the loaf from the refrigerator. Turn the loaf out onto a well-floured bread peel or a piece of parchment paper. Using a sharp knife or bread lame, score the dough. Slide your loaf onto the hot steel and immediately cover it with the Baking Shell. Bake for 20 minutes with the shell on. Remove the shell, turn the oven down to 220°C, and continue baking for another 18 to 20 minutes. Remove from the oven and the loaf on a rack to cool. Repeat baking steps with the second loaf.