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1 Garlic & Olive Sourdough loaf

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Garlic & Olive Sourdough loaf

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Ingredients

8 portion(s)

Dough

  • 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
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Recipe's preparation

    sourdough

  1. 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 Dough mode 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

     

    Dough mode 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.

     

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Tip

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

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I used green chilli flavoured olive processed by...

    Submitted by Dishwood on 12. April 2017 - 10:09.

    I used green chilli flavoured olive processed by my brother. They are large olives which have seeds so time consuming to take seed out. I have discovered that if I put the whole olive in with the garlic the thermomix peels the olives for me after 2 seconds. I then take out the seeds (ensuring I count them as they go in and make sure I get them all out). This also works for dates

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  • This was delicious - my first

    Submitted by eleanors on 10. March 2015 - 00:29.

    This was delicious - my first attempt at making sourdough and very happy with the result, I can't stop eating it! I had to prove the dough for longer (more like 8 hours) but my house was quite cold. Next time I think I'll try adding some bigger pieces of olives as the olive pieces were small in the end product.

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