Sun Dried Tomato and Olive Sourdough Bread

by - August 19, 2019








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 decided to make another 2 more loaves. 

I was too excited to see the bigger ear for the first time I forgot to reduce the temperature after opening the lid, resulting in a slightly burnt top.

Characteristic of this 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.

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.

Sun Dried Tomato and Olive Sourdough Bread Recipe

Yields:  1 loaf

Total flour 440g, including the flour from levain.

INGREDIENTS:

240g bread flour (I used Japanese high gluten flour) - 60%
60g whole wheat flour - 15%
60g spelt flour - 15%
40g rye flour - 10%
310g water - 80% hydration  (I used 300g)
7g sea salt - 1.75%

Levain:
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)

50g sun dried tomato, cut into small pieces
50g black olive, cut into ring

METHOD:
  1. Autolyse - Mix flour and water, 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 2 hours.
  2. Levain - Wet your hand, add 80g levain into 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 until window pane stage.  Cover and rest for 30 minutes.
  3. Sea Salt -  Sprinkle sea salt on top of the dough, use hand to mix in the salt.  It takes about 5 minutes until it is fully incorporated.  Cover and rest for 30 minutes.
  4. Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer dough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Cover and rest for 30 minutes.
  5. Lamination -  Lightly mist the counter top with water and wet your hand.  Pull from centre out to form a rectangle shape.  Sprinkle sun dried tomato and olive evenly. 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 30 minutes.
  6. Stretch and Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
  7. Stretch and Fold 2 - Repeat the same.  Cover and rest for 30 minutes
  8. Stretch and Fold 3 - Repeat the same.  Cover and rest for 90 minutes. 
  9. Shape - Flour the counter top.  Shape and coat the dough with sesame seeds then transfer to a  slightly flour banetton.  
  10. Proof - Proof at room temperature (RT) for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  11. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  12. 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.
  13. Bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 230C, continue bake for another 20 minutes.
  14. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

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2 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:)

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