Sourdough Olive Bread with Natural Fermentation

If you love artisan breads and are looking for a new culinary adventure, the Sourdough Olive Bread with Natural Fermentation is an excellent choice to expand your home‑baking horizons. This loaf, rich in flavor and texture, is a true masterpiece of natural fermentation, combining the rusticness of olives with the gentle tang of a sourdough crumb. Get ready to embark on a journey of authentic flavors and irresistible aromas.

Ingredients for Sourdough Olive Bread

• 1 1/2 cups water at room temperature
• 3.5 oz natural sourdough starter (fed, 100% hydration)
• 3 1/3 cups all‑purpose flour
• 3/4 cup whole‑wheat flour
• 1 3/4 tsp salt
• 1 cup coarsely chopped olives
• 2 tbsp extra‑virgin olive oil

How to Prepare the Sourdough Olive Bread

1. Start by mixing all the ingredients together until fully incorporated.
2. Dissolve the starter in the water first, then add the flours and mix well.
3. Cover with a cloth and let the dough rest for 40 minutes.
4. Perform the first fold, keeping your hands wet for easier handling. Add the salt at this stage.
5. After the fold, let the dough ferment for another 30 minutes.
6. When the time is up, incorporate the olives and olive oil, keeping your hands wet throughout.
7. Do two more folds, allowing a 30‑minute rest after each fold.
8. After the final fold, let the dough rest for 2 hours to develop surface tension.
9. Let the dough rest for 15 minutes.
10. Shape the loaf and place it in a proofing basket; if you don’t have a banneton, a colander lined with a kitchen towel works well.
11. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.
12. Pre‑heat the oven to 500°F (260°C) for 30 minutes.
13. Remove the dough from the fridge and transfer it to a baking sheet or Dutch oven.
14. Score the loaf diagonally with a razor blade or sharp knife.
15. Reduce the oven temperature to 460°F (240°C) and bake for 45 minutes.
16. After baking, let the bread cool completely on a rack before slicing.
17. Enjoy!

Tip for the Best Sourdough Olive Bread

To achieve perfect texture and flavor, keep your hands wet while handling the dough and follow the folding schedule as indicated. Using parchment paper also makes it easier to move the loaf during baking, ensuring excellent results.

Preparation Time & Servings:

This sourdough olive loaf takes about 24 hours total, including the cold‑fermentation period. It yields a medium‑sized loaf, ideal for sharing with friends and family.

Fun Fact

Natural fermentation not only enhances the bread’s flavor but also makes its nutrients more bioavailable and easier to digest. The olives add a fresh, moist note, elevating the loaf to a new level of culinary excellence.

Give this Sourdough Olive Bread a try at your next baking session and be amazed by the incredible results you can achieve in your own kitchen. Be ready to enjoy a truly artisan loaf, packed with flavor and made with love and dedication.