Olive & Parmesan Sourdough
Olive & Parmesan Sourdough

Olive & Parmesan Sourdough

This is great to add to your summer picnic spread, or used for sandwiches and toast. The olives add a delicious salty tang and the thyme nad parmesan make this a super flavorful loaf to try in your Krustic.

oval Timeless Loaves
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME45-50 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL8 Hours, 45 Minutes

INGREDIENTS:

  • 50 g bubbly, active sourdough starter
  • 360 g water, warmish
  • 430 g bread or all-purpose flour
  • 70 g wholemeal flour
  • 6 g sea salt
  • 100 grams olive, black or pimento, sliced or diced, drained and dried
  • 75 grams hard Parmesan cheese, freshly shaved
  • Sprig thyme, leaves picked

METHOD:

  1. In a large bowl, combine the starter and water and whisk until well combined.
  2. Add flours and salt, mix with a dough whisk to form a shaggy dough.
  3. Leave to autolyse for 30 minutes to 1 hour, then pick up handfuls of the dough and fold over into the centre, repeat until you have a smooth dough ball. Place back into the bowl, cover with a tea towel and rest 1 hour.
  4. Perform stretch and folds by taking one edge of the dough and lifting it up, folding it over and pressing down into the dough. Rotate bowl 90 degrees and repeat until you have done this four times.
  5. Cover and rest for a further hour. Repeat a second set of stretch and folds, adding the olives in as you do so.
  6. Cover and bulk ferment a further 3-4 hours or until the dough is risen and puffy, has bubbles on the surface and has not more than doubled in size.
  7. Tip dough out into a clean surface and stretch out into a rectangle.
  8. Sprinkle the thyme leaves and parmesan over the dough.
  9. Fold up the top third, then the bottom third, rotate 90 degrees and roll up into a tight log.
  10. Place into a well floured banneton and rest 20 minutes. Stitch the dough together and cover with plastic wrap. Refrigerate overnight.
  11. When ready to bake, place the Krustic inside the oven and preheat to 450F for 45 minutes.
  12. Place dough, seam side down onto the silicon baking sling and score as desired.
  13. Lower into the Krustic and bake, covered, for 25 minutes. Remove lid and bake a further 20 minutes until golden brown.
  14. Cool before slicing.

GALLERY:

NOTES:

  • You can add any kind of olives, just be sure you pat them as dry as possible with a paper towel before adding to the dough.
  • Swap the parmesan cheese out for any hard cheese.