Another Olive loaf attempt today. We went with the Irish Guy’s recipe (less 30 grams of water) and added 1 cup of sliced olives.

For two loaves kneaded in bread machine:

  • White Bread Flour: 600 g
  • Wheat Flour: 200 g
  • Water: 430 ml (~430 g) (down from 460 g)
  • Salt: 10 g
  • Starter: 320 g
  • Sliced/chopped olives 1 cup
  • Rest: 10:00
  • Knead: 25:00
  • Shape: OFF
  • Rise 1: 3:00
  • Rise 2: 200 (optional, usually remove after punch-down)
  • Rise 3: OFF
  • Bake: OFF
  • Keep Warm: OFF

Add the olives for the last five minutes of kneading. Cut  in half, shape two loaves and let rise another 3-4 hours. Bake in the cloche with the cover on for 20 minutes (or some means of steaming) at 450 F. Then uncover and bake another 15-30 minutes depending on ingredients.

We’ve been looking at different recipes. Here are a few…

400 g (3 + 1/2 cups) bread flour
10 g (2 tsp) salt
200 g (3/4 cup) warm water
300 g (1 + 1/2 cups) sourdough starter (100% hydration)
4-5 ounces black olives (preferably Kalamata, pitted and chopped in large pieces – roughly 1 cup, loosely packed)

BLACK OLIVE SOURDOUGH BREAD