- 300 grams active sourdough starter, I use a rye sourdough starter
- 225 grams filtered water, tap water is ok if need be
- 500 grams flour, spelt or bakers flour (pref organic)
- 15 grams fine celtic sea salt
- 3 cloves garlic
- 100 grams Kalamata Olives, or any olives you have on hand
Place garlic into mixing bowl speed 7 for 4 seconds
Add pitted olives speed 5 for 3 seconds
Place all remaining ingredients into bowl and for 3 minutes
Let dough rest for 20 minutes in bowl
Preheat oven to 225
Whist this is resting prepare bread tin by generously coating with olive oil
for a further 5 minutes
You will know dough is ready when it passes the window pane membrane test. Take a corner of the dough and stretch it between your fingers and if makes a see through membrane without breaking you have kneaded it sufficiently
Pour into bread tin - this is a little tricky so oil up your hands in advance so dough will not stick to you and dig out of bowl. Your spatula will come in very handy here.
Cover tin with glad wrap very firmly so it is air tight and let dough prove to double its size - usually 4-6 hours less if its quite warm. This can even be done over night in the fridge and then take out in morning - please wait until dough returns to room temperature before cooking in oven
Remove glad wrap and place into oven for approx 40 minutes or untl bread sounds hollow when you tap it. Tip out onto cooling rack.
Sourdough will still be cooking inside so please do not cut for about half an hour. As this will dry your bread out - so as tempting as it is please resist.
Serve with delicious cultured butter and chicken liver pate.
Accessories you need
You can use spelt flour - or bakers flour. My family enjoy the bakers flour - I prefer the spelt. So I usually make one of each.
My sourdough starter is a rye starter - it was given to me by a friend. You need to feed it rye flour and water regularly or it gets very angry at you and goes very sour. See if there are any local sourdough workshops happening in your area - it really is an interesting process.
Don't be scared to give it a try
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