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.

It is advisable to read the notes before baking for any new beginner bakers.

ROOM TEMPERATURE & BULK FERMENTATION
Room temperature in your kitchen plays a very important part in sourdough baking.  It will affect the dough temperature and eventually affect your fermentation time. Warm ambient temperature will contribute to a shorter fermentation time while a cooler room will extend fermentation time.  A longer fermentation duration allows you to have more time to develop the gluten structure . Therefore, high fermentation (warm ambient) doesn’t allow you to work the dough as well.   I learned this from Janet The Soprano

29C – 30C was my kitchen ambient temperature (without air-conditioner)
25C – 27C was my kitchen ambient temperature with the air-conditioner turned on.

I turned on my air-conditioner when I added in levain. My ambient temperature was 25C - 27C during bulk fermentation.  Bulk fermentation is when you let your dough rest after adding in the levain and before you shape your dough.

Usually the best bulk fermentation time that worked for me is 4 - 5 hours at 25C - 27C ambient temperature, provided my starter is healthy and active.  At the end of bulk fermentation, my dough would have increased 40% - 50% in volume. 

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.

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 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%
300g water - 77.27% final hydration
7g sea salt - 1.75%

Levain:
80g sourdough starter (100% hydration) - 20%

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


METHOD:
  1. Feed starter 
    1. Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 2 – 3 hours.
  2. Autolyse - Mix flour and water (reserve 20g 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 80g 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 until window pane stage.  Cover and rest for 30 minutes.
  4. Sea Salt - Dilute sea salt with the balance of 20g 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 30 minutes.
  5. Bench 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 
  6. 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.
  7. Coil Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
  8. Coil Fold 2 - Repeat the same.  Cover and rest for 30 minutes
  9. Coil Fold 3 - Repeat the same.  Cover and rest for 90 minutes. 
  10. Shape - Flour the counter top.  Shape then transfer to a  slightly flour banetton.  
  11. Proof - Proof at room temperature (RT) for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  12. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  13. 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.
  14. 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.
  15. 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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