Olive Oil Sourdough Bread — A Step-by-Step Guide
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Adding olive oil to sourdough produces a noticeably softer crumb, a richer flavour, and a longer shelf life. The oil's fruitiness complements the sourdough's tang in a way that makes you wonder why you ever baked without it.
Ingredients
Active sourdough starter · bread flour · water · salt · high-quality Boutique Olive Grove EVOO.
Method
1. Mix sourdough starter with water until dissolved. Add bread flour and mix until a shaggy dough forms. Rest 30 minutes. 2. Add salt and EVOO. Knead until smooth and elastic. Transfer to a clean bowl, cover, and ferment at room temperature 4-6 hours until doubled. 3. Turn out onto a lightly floured surface. Shape into a round or oval loaf, creating surface tension. Place in a floured proofing basket. Proof 1-2 hours, or refrigerate overnight. 4. Preheat oven to 245°C with a Dutch oven inside. Score the top of the dough. Bake covered for 20 minutes. Remove lid and bake a further 20-25 minutes until golden brown. Cool completely before slicing. Brush the crust with a little EVOO after baking for extra flavour and sheen.