Olive Oil Sourdough Bread
Get ready to fall in love with Olive Oil Sourdough Bread! It has a soft crust, amazing flavor, and is very beginner-friendly!
Servings: 12 slices
Calories: 194kcal
Cost: $6
Ingredients
- 125 grams active sourdough starter
- 40 grams olive oil
- 300 grams warm water
- 450 grams flour
- 10 grams salt
Instructions
- Measure and add the wet ingredients to a bowl. Mix well.
- Add the dry ingredients. Mix in a stand mixer for 8 minutes (or by hand with a Danish dough hook).
- Cover the bowl and let the dough rest for 30 minutes.
- With wet hands, perform a few stretch and folds. Cover the bowl and let the dough rest for 30 mins. Repeat this 2 more times.
- Cover the bowl and let the dough rest for 60 minutes in a warm place.
- On a floured surface, shape the dough into a round. While gently pulling the dough ball towards you and turning it slighlty, tuck the dough until you create surface tension.
- Place the dough ball seam sid up into a floured proofing basket. Cover it with a beeswax wrap or plastic wrap. Let the dough ferment in the refrigerator for 10 hours or more.
- Preheat a Dutch oven with lid in your oven to 450˚F for 30 mins.
- Remove the lid place the dough ball in the Dutch oven floured side up. Score the top of the dough with a sharp knife or bread lame.
- Bake covered for 25 mins. Remove the lid.
- Bake uncovered ror 25 mins or until golden brown.
- Let the bread cool for 2 hours on a wire rack.
Notes
- if your sourdough starter is young, you can add 1 g of commercial yeast to help with the rise
- you can also add some chopped green or black olives to the bread dough
Nutrition
Serving: 1slice | Calories: 194kcal
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