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Sourdough Olive Oil Loaf
Desi

Sourdough Olive Oil Loaf

A mild, tender sourdough loaf enriched with olive oil for an easier dough to handle -- a good next bake if our Plain Sourdough Loaf felt tricky.
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Prep Time 25 minutes
Cook Time 40 minutes
Cold Ferment Time 10 hours
Total Time 11 hours 5 minutes
Servings: 1 loaf (about 12 slices)
Course: Bread, Side Dish
Cuisine: Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g (4 cups) bread flour
  • 350 g (1.5 cups) water, lukewarm
  • 125 g (generous 1/2 cup) active sourdough starter
  • 50 g (1/4 cup) extra-virgin olive oil
  • 11 g (about 2 tsp) fine sea salt
  • 1 Tbsp chopped fresh rosemary, optional

Equipment

  • Banneton or bowl lined with a floured towel
  • Dutch oven
  • Bread lame or sharp knife

Method
 

  1. Whisk the water and active starter together, then mix in the flour and olive oil until no dry flour remains.
  2. Rest 30 minutes, then mix in the salt and rosemary if using.
  3. Bulk ferment 3-4 hours at room temperature, with 2-3 stretch and folds in the first 2 hours.
  4. Shape into a round or oval loaf and place seam-side up in a floured banneton.
  5. Cover and refrigerate overnight, 8-12 hours.
  6. Preheat the oven and a Dutch oven to 475°F (245°C) for at least 45 minutes.
  7. Turn out the cold dough, score the top, and bake covered 20 minutes.
  8. Uncover and bake 20 minutes more, until deeply golden.
  9. Cool completely on a wire rack, at least 45 minutes, before slicing.

Notes

This dough is noticeably less sticky than a lean dough thanks to the olive oil, which makes it a good confidence-building bake if you found our Plain Sourdough Loaf's dough tricky to handle.