Receta Olive And Sun Dried Tomato Sourdough Bread Recipe
A while back the Daring Bakers’ challenge was to make a loaf of bread that was shaped in a specific manner and I really wanted to make a savoury loaf. I try and bake a sourdough bread of some sort each weekend and this seemed like the perfect opportunity to make a twisted olive and sun dried tomato sourdough bread, shaped as per the instructions. Sadly, the specific shaping required would not work as the dough was not the right consistency. Not to be dissuaded, I made a simple braided loaf and we had it as a tear and share bread for lunch. I absolutely love the flavour combination of olives and sun dried tomatoes, and would not hesitate to make this bread again.
Olive And Sun Dried Tomato Sourdough Bread Recipe
Adapted from 100 Great Breads by Paul Hollywood, page 66
Ingredients:
- 150g fed sourdough starter
- 500g bread flour, divided
- 12g salt
- 40mls oil from your sun dried tomatoes (or use olive oil)
- 12g yeast
- 175mls warm water
- 150g pitted olives, drained and finely chopped
- 150g sun dried tomatoes, drained and finely chopped
Method:
Place your starter, 350g of the flour, the salt, oil and yeast into a bowl
Slowly add the water and mix by hand until the dough is soft - you might need slightly more or slightly less water, depending on the viscosity of your sourdough
Turn out onto a lightly floured surface and knead for 5 minutes
Shape into a ball, place back into the bowl and cover with a damp cloth
Leave to prove in a warm place for an hour
Remove the dough from the bowl and place the olives and sun dried tomatoes into the bowl
Return the dough to the bowl, and mix together with as much flour as you need until all the ingredients are well combined and the texture is the same as what you started with
Turn out onto a lightly floured surface and divide into three
Shape each portion into a ball and then shape each portion into a long sausage
Braid the three pieces together making sure to nip the edges in properly
Place onto a lined baking tray, cover with lightly oiled cling film and leave to prove for an hour
Preheat the oven to 220° Celsius
Toss a few ice cubes into the oven at the same time as you place your bread into the oven
Bake for 30 minutes
Cool on a wire rack completely before before slicing or tearing apart
2.5
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.