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Olive and Parmesan Sourdough Boule

Olive and Parmesan Sourdough Bread

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Prep Time 40 minutes
Resting Time 10 hours

Equipment

  • large mixing bowl
  • dutch oven
  • Plastic Wrap or Kitchen Towel
  • bench scraper
  • sharp knife or razor blade
  • parchment paper
  • Kitchen Scale (optional for precise measurement)

Ingredients
  

  • 3 cups flour
  • 1/2 cup active sourdough starter
  • 1.5 cups luke warm water
  • 2 tsp salt
  • 3 tbsp olive oil
  • 8 oz manzanilla olives sliced
  • 1 cup shredded parmesan cheese

Instructions
 

  • In a large mixing bowl, combine 3 cups of flour, 1/2 cup active sourdough starter, 1.5 cups lukewarm water, and 3 tbsp olive oil.
  • Mix to form a rough, shaggy dough and let rest for 30 minutes.
  • Start the first set of stretch and folds to develop gluten.
  • Perform 3-4 sets of stretch and folds every 30 minutes.
  • During the second set of stretch and folds, evenly incorporate the 2 tsp of salt, 8 oz of sliced olives, and 1 cup of grated Parmesan cheese into the dough.
  • Continue with remaining sets of stretch and folds.
  • Cover the dough with plastic wrap or a damp kitchen towel and let it rise at room temperature in a warm spot until doubled in size (about 4-12 hours depending on conditions).
  • Transfer the dough onto a lightly floured surface.
  • Shape it gently into a round or oval loaf.
  • Place the shaped dough, seam side up, on a piece of parchment paper in a medium bowl or banneton.
  • Let it proof for another 1-2 hours.
  • Preheat the oven to 450°F (230°C) with the Dutch oven inside for about 1 hour before baking.
  • While the oven is preheating, place dough in the refrigerator so it will be easier to score.
  • After the oven has preheated for an hour, remove dough from the refrigerator and place on a piece of parchment paper.
  • Score your dough and place in the dutch oven and cover with lid.
  • Bake for 30 minutes.
  • Remove the lid and bake for an additional 15-20 minutes until golden brown.
  • Remove the loaf from the Dutch oven and let it cool on a wire rack for at least an hour before slicing to allow the flavors to develop and the texture to set.
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