Low Sodium Olive & Thyme Sourdough

Elevate your bread-baking game with this Low Sodium Olive & Thyme Sourdough, a rustic loaf bursting with Mediterranean flavor and wholesome goodness. Crafted with a blend of all-purpose and whole wheat flour, this recipe features juicy Kalamata olives, aromatic fresh thyme, and a hint of olive oil for a rich yet balanced taste. With no added salt, it’s a heart-healthy option without compromising on flavor. The slow fermentation process enhances the sourdough’s signature tang and creates a beautifully chewy texture with a crisp, golden crust. Perfectly suited for beginners and seasoned bakers alike, this artisanal loaf pairs wonderfully with soups, salads, or simply a spread of creamy butter. Embrace the art of sourdough baking and discover how this low sodium recipe transforms humble ingredients into a masterpiece.

Nutriscore Rating: 76/100

Prep Time:35 mins

Cook Time:45 mins

Total Time:80 mins

Servings: 1

Ingredients

• 500 grams All-purpose flour
• 100 grams Whole wheat flour
• 400 milliliters Lukewarm water
• 100 grams Active sourdough starter
• 100 grams Kalamata olives, pitted and chopped
• 1 tablespoon Fresh thyme, chopped
• 2 tablespoons Olive oil

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and lukewarm water. Mix until all the flour is fully hydrated, cover with a damp cloth, and let it rest for 30 minutes (autolyse).

Step 2

After the autolyse period, add the active sourdough starter to the dough. Using your hands, mix well until the starter is fully incorporated into the dough.

Step 3

Add the chopped Kalamata olives and fresh thyme to the dough. Gently knead them into the dough until evenly distributed.

Step 4

Drizzle the olive oil over the dough and fold it several times, ensuring the oil is absorbed.

Step 5

Let the dough ferment at room temperature for 4-5 hours, performing stretch and folds every 30 minutes in the first 2 hours. This helps develop the dough's strength.

Step 6

After the bulk fermentation, lightly flour your work surface and pour the dough out. Shape it into a round loaf and let it rest for 20 minutes.

Step 7

Lightly flour a proofing basket (or a bowl lined with a clean kitchen towel) and place the shaped loaf into it, seam side up. Cover and refrigerate overnight, or for up to 12 hours, to proof.

Step 8

Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes before baking.

Step 9

Carefully remove the hot Dutch oven from the oven. Place a piece of parchment paper on top of the dough in the proofing basket, then turn the basket over to release the dough onto the parchment.

Step 10

Using a sharp knife or lame, score the top of the dough to allow it to expand during baking.

Step 11

Transfer the dough, with the parchment paper, into the hot Dutch oven. Cover with the lid and bake for 25 minutes.

Step 12

After 25 minutes, remove the lid and continue baking for another 20 minutes, or until the crust is deep golden brown.

Step 13

Carefully remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing and serving.

Nutrition Facts

Serving size	(1235.3g)

Amount per serving	% Daily Value*
Calories	2662.7

Total Fat 55.2g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1614.7mg	0%
Total Carbohydrate 471.0g	0%
Dietary Fiber 32.2g	0%
Total Sugars 1.6g
Protein 67.3g	0%

Vitamin D 0IU	0%
Calcium 175.6mg	0%
Iron 29.8mg	0%
Potassium 1029.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.7%

Protein: 10.2%

Carbs: 71.1%