SOURDOUGH OLIVE BREAD RECIPE RECIPES

OLIVE ROSEMARY SOURDOUGH – BREADTOPIA

Olive Rosemary Sourdough – Breadtopia image

This recipe is a classic artisan-style sourdough bread with 30% whole wheat flour. We add the kalamata olives and chopped rosemary during the initial mixing for a scrumptious flavor that is spread throughout the final bread. This loaf makes a great appetizer or snacking bread.

Provided by Melissa Johnson

Total Time 1 hours 40 minutes

Prep Time 1 hours 0 minutes

Cook Time 40 minutes

Number Of Ingredients 7

Ingredients

350g all purpose flour or bread flour (2 2/3 cups)
150g whole grain Kamut flour (1 heaping cup)
380g water (1 2/3 cups)
70g sourdough starter (1/4 cup)
8g salt (1 1/2 teaspoons)
90g halved pitted kalamata olives (about half the olives in a 12-ounce jar)
1 to 2 Tbsp chopped dried or fresh rosemary

Steps:

Mixing and Bulk Fermentation
Thoroughly mix the flours, water, starter, and salt in a bowl that has enough room for the dough to double in size.
Add the olives and rosemary and continue mixing until they’re evenly distributed. Note the level of the dough and the time. Cover the dough and let it rest on your counter for 30 minutes.
With damp fingertips, stretch and fold the dough, lifting the edges of one side of the dough and folding it over to the other side. Go around the bowl 2 to 3 times, stretching and folding, and stop when the dough feels tighter. Cover and let the dough rest again for 30 minutes.
Perform three more rounds of stretching and folding as in step 2, separated by 30-minute rests.
When the dough has almost doubled in size and the surface is puffy and bubbly, end the bulk fermentation. Depending mostly on temperature, this will likely be 6 to 10 hours from mixing.
Pre-Shaping, Bench Rest, and Shaping
Scrape the dough out of the bowl onto a well-floured countertop and pre-shape it into a ball.
Cover the dough with your inverted mixing bowl and let it bench rest for about 20 minutes.
Flour the top of the dough and use your bench knife to flip it onto the floured side. Shape the dough into the appropriate shape for your baking vessel.
Final Proof
Let your shaped dough rest on its seam while you flour your proofing basket, then place the dough in the basket seam-side up.
Cover the basket and let the dough rise for another 1 to 3 hours for the final proof. The dough will expand in the basket but not double in size. If you want to bake much later, you can do the final proof in the refrigerator for 10 to 12 hours and bake the dough directly from the cold.
Baking and Storage
Before the end of the final proof, preheat your oven and baking vessel for 30 minutes at 500°F (or 450°F if that is the heat limit of your baking vessel).
Remove your dough from the refrigerator, flip it out of the basket onto a piece of parchment paper, and score the top of your dough.
Transfer the parchment and dough to the base of your baking vessel, cover, and return the vessel to the oven.
Bake for 20 minutes and then drop the oven temperature to 450°F. After another 10 minutes, take off the lid, and after another 5 to 10 minutes, remove the bread from the oven. The internal temperature should be 205°F or higher.
Let the bread cool on a rack for about 2 hours before slicing.
Store the bread cut-side down on your cutting board with a cloth over it. Slice and freeze after 3 to 4 days.

SOURDOUGH BREAD I RECIPE | ALLRECIPES

Sourdough Bread I Recipe | Allrecipes image

Sour dough bread that takes time to prepare, but worth the wait!!

Provided by Becky Richardson

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Yield 2 - 4 x 8 inch loaves

Number Of Ingredients 6

Ingredients

1 cup sourdough starter
1?½ cups warm water
1?½ teaspoons salt
½ cup white sugar
½ cup corn oil
6 cups bread flour

Steps:

Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.

Nutrition Facts : Calories 234.3 calories, CarbohydrateContent 38.3 g, CholesterolContent 0.1 mg, FatContent 6.3 g, FiberContent 1.3 g, ProteinContent 5.8 g, SaturatedFatContent 0.8 g, SodiumContent 178.1 mg, SugarContent 5.4 g

More about "sourdough olive bread recipe recipes"

SOURDOUGH BREAD RECIPE : TASTE OF SOUTHERN

Sourdough Bread made from scratch using a homemade starter. This finely textured loaf will stay fresh longer due to the starter and olive oil. Makes two loaves.
From tasteofsouthern.com
Reviews 5
Total Time 16 hours 20 minutes
Cuisine American

Enjoy.

See details

SOURDOUGH BREAD | JAMIE OLIVER RECIPES

Making your own sourdough takes a bit of prep and know-how, but once you’ve got the knack and start developing your instincts, you’ll be hooked!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 160 calories per serving

1. The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
2. Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
3. The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
4. Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
5. Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
6. To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
7. Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
8. Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
9. Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
10. Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
11. Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.

See details

SOURDOUGH ONION RYE BREAD RECIPE - FOOD.COM

Make and share this Sourdough Onion Rye Bread recipe from Food.com.
From food.com
Reviews 5.0
Total Time 3 hours 50 minutes
Calories 1521.9 per serving

This bread could also be made using the dough cycle of your bread machine.

See details

RUSTIC OLIVE SOURDOUGH BREAD | KING ARTHUR BAKING

By Maurizio Leo. Cover the loaves and let them rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. Spray the loaves with lukewarm 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.
From kingarthurbaking.com

See details

SOURDOUGH OLIVE BREAD RECIPE - MEDDETERRANEAN INSPIRED ...

Nov 16, 2019 · Bulk fermentation – Around noon In the beginning of the bulk you need to do three sets of stretch and folds. You'll do a set the following way: Wet your hands. Grab the dough in the back of the dough, stretch it upwards as far as it goes without breaking. Fold the dough down towards yourself. Turn ...
From foodgeek.dk

See details

SOURDOUGH OLIVE BREAD RECIPE - THE PANTRY MAMA

From pantrymama.com

See details

SOURDOUGH OLIVE BREAD • THE BOJON GOURMET

Oct 14, 2009 · 8 oz. room temperature or lukewarm water (1 cup) 1 oz. wheat germ (1/4 cup) 5 oz. whole wheat bread flour (1 cup) 8 - 10 oz. white bread flour (1 2/3 - 2 cups) 1 - 2 tablespoons fresh thyme leaves, chopped (or 1 - 2 teaspoons dried) 1 1/2 teaspoons sea salt. 1/2 cup pitted oil cured olives, whole.
From bojongourmet.com

See details

SOURDOUGH OLIVE BREAD RECIPE, WHATS COOKING AMERICA

From whatscookingamerica.net

See details

TARTINE OLIVE SOURDOUGH BREAD - THE PERFECT LOAF

Dec 16, 2013 · Ingredients: 250g (25%) leaven. 800g (80%) white bread flour. 200g (20%) whole wheat bread flour. 20g (2%) salt. 730g water and 50g in reserve for after you add the salt (step #5 in Method below) 3 cups pitted olives (I did 2 cups kalamata and 1 cup green), loosely chopped. 2 tsp herbes de Provence. Zest of one lemon.
From theperfectloaf.com

See details

ROSEMARY OLIVE SOURDOUGH BREAD | FEASTING AT HOME

Oct 02, 2020 · In a small bowl, mix starter and water together using a fork. Pour the starter-water into the flour mixture and stir with a fork until relatively combined. Using a wooden spoon, or dough mixer, scrape sides and mix dough for one minute, incorporating all the flour. The dough will feel thick and heavy and shaggy.
From feastingathome.com

See details

TARTINE OLIVE SOURDOUGH BREAD - THE PERFECT LOAF

Dec 16, 2013 · Method: Add the 250g of leaven to a large mixing bowl. Pour in the 730g water & mix with your hands until the water and leaven are thoroughly mixed and dissolved. Add 800g white flour and 200g whole wheat flour and mix with your hand until all the dry flour is incorporated.
From theperfectloaf.com

See details

OLIVE AND WALNUT SOURDOUGH BREAD - LITTLE SPOON FARM

Mar 29, 2020 · Cover the bowl and let rest on the counter for 1 hour. Bulk fermentation - Perform 3 sets of stretch and folds, 30 minutes apart, over the first hour and a half. Add the olives, walnuts, roasted garlic and dried basil to the dough during the second set of stretch and folds. Keep the bowl covered between sets.
From littlespoonfarm.com

See details

SOURDOUGH BREAD WITH OLIVE OIL | DELIGHT BAKING

Aug 10, 2020 · Olive oil. 1 g. Yeast – Fresh (optional) 300 g. Water – 20°C (68°F) Mix all of the mentioned ingredients in a stand mixer for 5 minutes on speed level one and 8 minutes on speed level two. The dough should be smooth after mixing and not stick to the bowl a lot. 2. Bulk Fermentation, Stretch & Fold.
From delightbaking.com

See details

HOW TO ADD FILLINGS TO SOURDOUGH + OLIVE SOURDOUGH BREAD ...

Jun 05, 2021 · Add the flours and salt. Combine to form a stiff dough, then finish mixing by hand to fully incorporate the flour. Cover with a damp towel and let rest for 30 minutes. Add the Fillings: After the dough has rested, add the olives, thyme, lemon zest and parmesan cheese (if using) to the bowl.
From theclevercarrot.com

See details

FIRST TIME SOURDOUGH OLIVE BREAD : SOURDOUGH

First Time Sourdough Olive Bread. Mixed leaven, flower, salt, water. Started bulk rise. Folded every hour. During 3rd fold added olives and herbs mix. Let bulk rise for one more our. I do the rise in a plastic bag. In the oven (turned off). I add jar with 500ml of boiling water to heat up the environment.
From reddit.com

See details

CHEWY SOURDOUGH ITALIAN BREAD - ALL INFORMATION ABOUT ...

Sourdough Chewy Italian Bread — Chef Shayna best www.chefshayna.com. Preheat oven to 450º and let sit for 30 minutes to make sure oven is hot. Lightly rub olive oil on bread and sprinkle with a tad bit of salt (this is optional).
From therecipes.info

See details

BREAD BY ELISE - BAKED WITH SOURDOUGH

Dec 26, 2021 · Hey! I’m Elise, a 23 years old self-taught baker and recipe developer. What you’ll find on this blog is mostly recipes for naturally leavened baked goods and bread! My goal is to inspire others to go on their own, unique journey with sourdough baking.
From breadbyelise.com

See details

RECIPE FOR TRADITIONAL GREEK SOURDOUGH BREAD

Sep 06, 2015 · The sourdough bread. Ingredients. 1kg of flour 600ml-650ml bottled water (depending on flour) 2 tsp salt (depending on your taste) 1 tbsp olive oil 1 cup sourdough (about 150gr) Preparation 1) Add the salt to the flour and mix well. Make a puddle in the middle and add the sourdough we have “reanimated” along with the water
From naturallyzagori.gr

See details

RUSTIC OLIVE ROLLS | KING ARTHUR BAKING

To make the dough: Combine the starter with the remaining dough ingredients, and mix and knead - by hand, mixer, or bread machine set on the dough cycle - to make a soft, smooth dough. If you'd like the olives to remain in larger chunks, knead them in separately, at the end.
From kingarthurbaking.com

See details