Olive sourdough bread
Description
Perfectly pairs with tea and coffee. I recently found out. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Prepare the starter: place the starter culture into a bowl, add water and mix thoroughly. Add flour and mix. Cover the bowl with plastic wrap and let it sit at room temperature for 8 hours.
- 2
Step 2
2. Dilute the starter with water and add semolina and sifted flour. Mix the dough in a mixer for 1 minute at speed 1, then let the dough rest for 30–40 minutes without opening the lid.
- 3
Step 3
3. Then add salt and vegetable oil, knead for 5-6 minutes at speed 2. Place the finished dough into a bowl greased with vegetable oil and shape into a ball.
- 4
Step 4
4. Flip the dough, cover with plastic wrap, and let it rest at room temperature for 3–4 hours. Stretch the dough by taking one edge, pulling it as much as possible, and folding it to the opposite side of the bowl.
- 5
Step 5
5. Turn the dough over, place it in a bowl and cover with plastic wrap. Let it rest in the bowl for the remaining time. Turn the dough out onto a lightly floured surface. Shape it into a round, dust with flour, and place seam side up into a bowl lined with rice flour.
- 6
Step 6
6. Cover the bowl with plastic wrap and let it sit at room temperature for 1–2 hours. Carefully transfer the bread onto parchment paper. Shake off excess flour, make several crosswise slashes, and mist the bread with water.
- 7
Step 7
7. Preheat the oven with the bread stone to 200 degrees and bake the bread for 45 minutes. Cool the bread on a wire rack.