Heart-Healthy Olive & Thyme Sourdough
Elevate your bread-baking game with this rustic yet nourishing Heart-Healthy Olive & Thyme Sourdough. Crafted from a wholesome mix of whole wheat and bread flour, this artisan loaf boasts the richness of pitted Kalamata olives and the earthy aroma of fresh thyme, making it both flavorful and nutrient-rich. The sourdough starter lends natural leavening and a signature tang, while olive oil adds a heart-healthy boost. With a step-by-step process incorporating techniques like autolyse, stretch and folds, and overnight cold fermentation, this recipe ensures a perfectly airy crumb and a crisp, golden crust. Perfect for pairing with soups, cheese boards, or simply slathering with avocado, this sourdough is a delicious addition to any meal and a healthier choice for bread enthusiasts!
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Ingredients
- 200 grams Whole Wheat Flour
- 300 grams Bread Flour
- 100 grams Active Sourdough Starter
- 350 milliliters Water
- 10 grams Sea Salt
- 100 grams Pitted Kalamata Olives, sliced
- 1 tablespoon Fresh Thyme, chopped
- 1 tablespoon Olive Oil
Directions
Step 1
In a large bowl, mix the whole wheat flour and bread flour.
Step 2
Add the active sourdough starter and water to the flour mixture. Stir until fully combined and a shaggy dough forms.
Step 3
Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to hydrate (this is known as autolyse).
Step 4
After the autolyse, sprinkle the sea salt over the dough and mix it in by squeezing the dough between your fingers until it's well incorporated.
Step 5
Perform the first stretch and fold by pulling the dough from one side and folding it onto itself. Rotate the bowl and repeat 3-4 times until you've gone all the way around.
Step 6
Cover and let the dough rest for 30 minutes.
Step 7
Repeat the stretch and fold process 3 more times, resting the dough for 30 minutes between each set.
Step 8
After the final stretch and fold, gently fold in the sliced olives, chopped thyme, and olive oil until evenly distributed.
Step 9
Cover the dough and let it rise at room temperature for 4-5 hours, or until it has doubled in size.
Step 10
Transfer the risen dough to a lightly floured surface, then shape it into a round loaf by folding the edges towards the center.
Step 11
Place the shaped dough seam side up in a floured proofing basket or bowl. Cover and refrigerate overnight for 12-14 hours.
Step 12
Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
Step 13
Carefully place the loaf into the preheated Dutch oven, score the top with a sharp blade, and cover with the lid.
Step 14
Bake the sourdough in the Dutch oven for 20 minutes with the lid on.
Step 15
Remove the lid and continue baking for another 20 minutes or until the crust is deeply golden brown.
Step 16
Remove the loaf from the Dutch oven and let it cool on a wire rack for at least an hour before slicing.
Nutrition Facts
| Serving size | (1080.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2114.5 |
| Total Fat 39.3g | 0% |
| Saturated Fat 5.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 5444.7mg | 0% |
| Total Carbohydrate 390.0g | 0% |
| Dietary Fiber 36.9g | 0% |
| Total Sugars 1.9g | |
| Protein 65.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 207.9mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 1198.3mg | 0% |
Source of Calories