Black Olive Spelt Sourdough

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