olive sourdough
the rye, wheat, and olive combo makes for a salty, tangy, loaf that always leaves you wanting more. a great accompaniment to a cheese plate.
levain build- 20 g levain
- 80 g water @ 85-90°F
- 20 g king arthur whole wheat flour
- 80 g king arthur all purpose flour
dough formula- 164 g king arthur bread flour
- 66 g king arthur all purpose flour
- 67 g king arthur whole wheat flour
- 33 g rye flour
- 257 g water @ 90-95°F
- 8 g sea salt
- 80 g levain
- 7 g additional water
[next morning] 7 am: autolysein a separate large bowl, mix all flours together.
slowly add the water, mixing with a rubber spatula, making sure to incorporate the water into the flour well, stopping when all the flour is hydrated. let sit, covered, for 30 minutes.
7:30 am: mixsprinkle salt evenly over autolysed dough, and pour additional water over it to help the salt absorb. incorporate gently by folding dough over a 2-3 times.
measure out the ripe starter, and add to dough.
mix using the pincer method, for about 6-7 minutes. target final temperature should be 78 degrees.
7:37 am bulk fermentationthis dough bulks for about 8 hrs at room temp during spring/fall, longer if your kitchen runs cool or during winter, and shorter if your kitchen runs warm or during the summer.
this dough needs around 3-4 stretch and folds (or coil folds), and an additional round of lamination after the first fold to incorporate the olives. these steps should be spaced about 45 minutes apart if possible.
example schedule:8:15 AM fold #1. 9 AM lamination. 9:45 AM fold #2. 10:30 AM fold #3.
9 am: laminationcut pitted olives in half.
perform lamination by first stretching dough like a pizza crust, and then spreading olive chunks evenly across the dough. fold onto itself into a rectangular shape.
3 pm: shapeslowly transfer dough from bowl onto a lightly floured surface, so it lays out in a vaguely rectangular looking shape.
i like shaping these like a batard, using what i like to call the "burrito method."
1. gently tug the top, short end of the vaguely rectangular looking shape, and fold over a small section.
2. grab a tiny bit of dough from the left side, and tug it over onto the right side. grab a tiny bit of dough from the right side and tug it over onto the left side. continue pattern downwards to form a stitch-like appearance.
3. when you get close to the bottom end, fold over a small piece upwards. then do one final stitch to seal.
4. take the top end of the burrito, and roll it over onto itself, kind of like a sushi roll.
5. seal the ends by pinching the holes shut.
3:05 pm: prooflightly flour a lined bannetone or other proofing vesicle. flip the top of the dough over, and gently transfer the dough seam side up into the bannetone.
place bannetone inside of a plastic bag to cover, and place in fridge overnight for 14-18 hours.
[next morning] 6 am: preheat 6:55 am: scoredough is proofed when it passes the finger dent test. remove bannetone from fridge.
optional: sprinkle coarse corn meal on the bottom. flip dough out of bannetone onto a cut piece of parchment paper.
using a lame, score length wise, about 1/8" deep, and 1/2" away from both edges. sometimes, i optionally add a leaf design as well for flourish
7 am: bakeslowly and carefully lift the parchment paper with the dough into the hot dutch oven. decrease temperature to 475°F. bake for 30 minutes with the lid on.
take the lid off, and bake for another 15-20 minutes, or whenever the crust turns the color you like it (i go medium brown for this loaf).