Sun-Dried Tomato and Olive Sourdough Bread

by - August 19, 2019

Sun-Dried Tomato and Olive Sourdough Bread

Sun-Dried Tomato and Olive Sourdough Bread

Sun-Dried Tomato and Olive Sourdough Bread

Sun-Dried Tomato and Olive Sourdough Bread

Sun-Dried Tomato and Olive Sourdough Bread


My hubby loves sun dried tomatoes and olives.  So I just tweaked the basic sourdough bread recipe and made this delicious Sun Dried Tomato and Olive Sourdough Bread.  The whole family love it and I have been baking this for several times before.

Characteristic of this Sun-Dried Tomato and Olive Sourdough Bread: The texture is moist with a hard crust and very mild tangy taste. Usually sourdough starter provides an aromatic flavour to the bread and with addition of sun dried and olive, the bread has a more substantial flavour.

Please read the below notes before baking for beginner.

SOURDOUGH STARTER

A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want nice big crumb bread that rises nicely and to use the starter (levain) at its peak.

If the mother starter is not strong, the bread dough will not rise much even though the starter is used at its peak.

My daily feeding schedule:
9.00 am - Ratio 1:5:5 @ room temperature of 26 - 28C
9.00 pm - Ratio 1:5:5 @ room temperature of 26 - 28C

I learnt making sourdough starter from "How To Make Starter From Scratch" by Full Proof Baking.  Thank you to Full Proof Baking for the detailed video which proved invaluable.

BULK FERMENTATION

Bulk fermentation starts when you add in levain to the dough and ends when the dough is ready for shaping.  

TEMPERATURE DURING BULK FERMENTATION

Ambient temperature plays a very important part in sourdough baking.  It will affect the dough temperature and eventually affect your fermentation time. Warm ambient temperature will shorten the fermentation time while cooler ambient will extend fermentation time.  For this bread, we prefer a longer fermentation as this allows you to have more time to develop the gluten structure . Therefore, short fermentation in  warm ambient doesn’t allow you to work the dough as well.  Credit to Janet The Soprano

The ambient temperature that worked for me is between 24C - 25C and bulk fermentation time is between 4.5 hours to 5.5 hours.  At the end of bulk fermentation, my dough would have increased 40% - 50% in volume. 

But, my kitchen ambient temperature (without air-conditioner) was 29C - 30C.  So, I have to bring down the temperature. 

How to bring down ambient temperature?
  1. Air-conditioner room - Rest the dough in air-conditioner room during bulk fermentation.  I used this option sometimes.  I turned on my air-conditioner when I added in levain and try to maintain temperature between 24C - 25C.
  2. Home oven (that's turned off) -  Place ice cooler packs inside along with an ambient temperature thermometer.  Then place your dough during bulk fermentation in the oven. Keep an eye on that thermometer and try to keep between 24 - 25 C.
  3. Cooler bag - Place ice cooler packs inside a cooler bag.  Then rest the dough inside the cooler bag during bulk fermentation.  Try to maintain temperature 24C - 25C.
DOUGH STRENGTH AND EXTENSIBILITY

The number of coil folds is not fixed and very much depends on the strength and extensibility of the dough.   Over-working the dough may affect the crumb structure and oven spring.  

As demonstrated in an experiment by Kristen (Full Proof Baking) the over-worked dough rose super tall but was smaller in overall size and had a more dense crumb while the control dough rose tall during the oven spring and had a better overall result.

How do we know when it is enough and no more coil folds are needed? 
We usually do 3 coil folds for this method.  However, if by the second coil fold the dough is strong with less extensibility as you lift up a part of the dough then it should be the last coil fold, or just do a half coil folds instead of full. The resistance of the dough to being folded should be an indication to refrain from folding further.

How do we know when to do the next coil fold or stretch & pull?
When the dough spreads. Please do not rely on the time given in the recipe as it is just a guideline.  Please watch your dough and not the clock.  


SALT

You may wonder why most of the recipes asked to add salt after autolyze and adding levain.  Salt will tighten the gluten and make it harder to stretch. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Recipe - Sun-Dried Tomato and Olive Sourdough Bread

Yields:  1 loaf

Total flour 330g, including the flour from levain.

INGREDIENTS:

180g bread flour (I used Japanese high gluten flour) - 60%
45g whole wheat flour - 15%
45g spelt flour - 15%
30g rye flour - 10%
227g water - 77.87% final hydration
6g sea salt - 2%

Levain:
60g active sourdough starter (100% hydration) - 20%

20g sun dried tomato, cut into small pieces
10g black olive, cut into ring

Banneton (proofing basket)'s size - 6.5" oval shape

METHOD:
  1. Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 2 – 3 hours.  Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.
  2. Autolyse - Mix flour and water (reserve 10g for salt), stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for 2-3 minutes at low speed.  Cover and leave for 1 to 3 hours.
  3. Levain - Wet your hand, add 60g sourdough to the dough and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes.  I used hand mixing for this loaf. Cover and rest for 30 minutes.
  4. Sea Salt - Dilute sea salt with the balance of 10g water.  Pour on top of the dough, use hand to mix in the sea salt water.  It takes about 5 minutes until it is fully incorporated.  Cover and rest for 15 minutes.
  5. Stretch and Fold (S&F)  - Please see S&F diagram here. Perform 1 set of S&F.  Cover and rest for about 30+- minutes or until the dough spread.  Please feel and watch your dough and not the clock.
  6. Lamination -  Please watch Lamination video here. Lightly mist the counter top with water and wet your hand.  Pull from centre out to form a rectangle shape.  Sprinkle the sun-dried tomato and olive pieces all over the dough. Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  Cover and rest for about 30+- minutes or until the dough spread.  Please feel and watch your dough and not the clockOn the above picture I added the sun-dried tomato and olive during shaping. If add inclusion during shaping, they might not be evenly distributed and some will appear at the crust. Plus crumb will be compromised by the 'sudden' introduction of the inclusion
  7. Coil Fold 1 - Please watch Coil Fold video here. Fold dough in the dish. Cover and rest for about 30+- minutes or until the dough spread.
  8. Coil Fold 2 - Repeat the same.  Cover and rest for about 30+- minutes or until the dough spread.
  9. Coil Fold 3 - Repeat the same.  Cover and rest for about 30+- minutes or until the dough spread.
  10. Shape - Transfer dough on the floured top.  Shape then transfer to a  slightly flour banneton.  
  11. Proof - Proof at room temperature (RT) for 15 - 20 minutes.  
  12. Retard - Retard in the fridge for 12 - 16 hours.
  13. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  14. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
  15. Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes.
  16. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.
Note:   

Usually 3 coil folds should be enough.  But, sometimes you may need extra coil fold if your dough is spread and not enough gluten develop.

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21 comments

  1. Looks good and I am going to bake this bread tomorrow. Finger crossed that I will get it right.

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your comment. Did you get it?

      Cheers:)

      Delete
  2. Thanks for sharing. I am trying this recipe now. It goes into the oven tomorrow morning :-)

    ReplyDelete
    Replies
    1. Hi, you are most welcome.. Good luck and happy baking :)

      Delete
  3. I never do sourdough bread. Like to. I don’t understand the levain part. It is 80g sourdough starter. So to make that 80g sourdough starter, I have to f feed the starter which is 30g with 30g bread flour and 30 water to get 80g sourdough starter?

    ReplyDelete
  4. Hi there,

    Thank you for your interest in sourdough bread. Levain is actually sourdough starter. Sometime we called it levain. Do you have the starter dough already? If you do not have yet, you need to cultivate your own and it is best to understand first before starting sourdough baking.

    I learnt from here. You may want to watch it as it is very helpful.

    https://www.youtube.com/watch?v=m6pGkOuZnrk

    Cheers :)

    ReplyDelete
  5. What are the substitute for spelt and rye flour?

    ReplyDelete
    Replies
    1. Hi, thank you for your question. You can replace with bread flour.

      Cheers :)

      Delete
  6. 80g sourdough starter (100% hydration) - 20%
    Feed 30g sourdough starter + 30g bread flour + 30g water, keep at room temperature, wait until tripled, around 3 - 4 hours)

    Hi there, should this be 90g starter (30 + 30 + 30)?

    Excited to make this recipe this weekend!

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. I usually make more levain because a percentage will be lost from sticking on the bottle and spatula. But, use only 80g.

      Cheers :)
      Cheers :)

      Delete
    2. But you need to make a bit extra for leftover to be fed for starter for next sourdough bake isn't it? We need to always maintain starter for next bake isn't it? Taking this into consideration is 90 gram starter dough enough leaving 10gram only to feed?

      Delete
    3. Don't u need to make more to feedfor next bake?

      Delete
    4. You should feed according to your needs. This is just a guideline and you do not have to follow exactly.

      Delete
  7. Hi! Step 9 calls for sesame seeds but I don't see any in the recipe? Shape - Flour the counter top. Shape and coat the dough with sesame seeds then transfer to a slightly flour banetton.

    ReplyDelete
    Replies
    1. Hi, Thank you for clarification. There is no sesame seeds used in this recipe. Sorry, It was an error. I have already amended it.

      Cheers :)

      Delete
  8. thank you for the recipe.. can I use sun dried tomatoes in oil?

    ReplyDelete
    Replies
    1. Hi, thanks for visiting my post. Yes, of course. But, please make sure you drain the tomatoes first.
      Cheers :)

      Delete
  9. Do I use 65g of starter or 80g? ,Your ingredients portion u mentioned ,80g but your point 3 mentioned just 65g. Thanks for the wonderful recipe.

    ReplyDelete
    Replies
    1. Hi, Thanks for visiting and reading this recipe. Sorry for the confusion and error. It's 80g sourdough starter (levain).

      Cheers :)

      Delete
  10. Just tried this recipes yesterday and it was super yummy!

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your kind feedback. Glad that you like it. It is one of my hubby favourite bread.

      Cheers :)

      Delete

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