I pulled a half cup of sourdough out of the refrigerator and put it in a bowl with ½ cup of lukewarm water and a cup of all purpose flour. I stirred it well and put plastic wrap over the top of the mixing bowl and left it on the counter overnight so it was raring to go for a rustic loaf.
My starter and I then took a field trip across two states before I added flour and chopped black Kalamata olives for a delicious loaf even my Dad enjoyed. You don’t need to give it that long a rest or a drive in a warm car but, even if you do, the bread still turns out delicious!
This recipe makes two loaves. Give one away to someone who is self isolating but craves some good bread or you can freeze the extra loaf until ready to eat it yourself.
They make really good bread for sandwiches, too.
Olive Sourdough Loaves
1 cup sourdough starter, fed
1 1/4 cups lukewarm water
1/4 cup olive oil
2 teaspoons instant yeast
1 tablespoon sugar
2 1/2 teaspoons salt
2 cloves garlic, finely chopped
2 ½ cups unbleached all-purpose flour
2 ½ cups bread flour
3/4 cup drained, pitted, and coarsely chopped Kalamata olives
Combine everything but the olives in a stand mixer and stir to form a smooth dough. Fold in the olives and Knead about 10 minutes, dough should come cleanly away from the sides.
Place the dough in a well oiled bowl and cover with plastic wrap. Allow it to rise in a warm, draft free place until it’s doubled in size, about 90 minutes.
Using a sharp knife, gently divide the dough in half. Shape each piece of dough into either a round or oval loaf. Place each loaf on a lightly greased or parchment-lined baking sheet.
Cover the loaves and let them rise an 1 hour. They will be very puffy.
Preheat the oven to 425°F.
Spray the loaves with water and make two fairly deep diagonal slashes in each.
Bake the loaves for 25 to 30 minutes, until they’re a very deep golden brown. Remove them from the oven, and cool on a rack.