
Black Olive Spelt Sourdough
Updated: Jun 7, 2021
Came across many fellow bakers adding olives into their sourdough. To appease my curious palette, I decided to add pitted black olives in mine too. Substitute butter with extra virgin oil and the crumb turned out to be exceptionally soft. This loaf of black olive spelt sourdough makes a scrumptious meal when it's served with grilled chicken, cheese and fresh salad!


Baker's Percentage
90% Japanese Bread Flour 315g
10% Spelt Flour 35g
70% Water 245g
20% Levain 70g
2% Sea Salt 7g
2% Extra Virgin Olive Oil 7g
10% Black Pitted Olive 35g
Method
Autolyse flour and water for 1-2 hours
Add levain, rest for 30 minutes
Add salt, extra virgin olive oil and rest for 10-15 minutes
Stretch and fold, once and rest for 30 minutes
Lamination of dough, add black pitted olive, rest for 30 minutes
Coil fold 2-3 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping
Preshape the dough, bench rest for 20 minutes
Shape the dough, proof the dough in the banneton basket for 10-20 minutes
Cold retard for 10-12 hours at 1-3°C
Place dutch oven in the oven and preheat at 250°C for 30 minutes
Bake covered at 250°C for 22 minutes, and bake another 18 minutes at 230°C uncovered
Cool for at least 3 hours before slicing
Note
Total bulk time 5.5 hours at 24°C
Masuda Cananda100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out