Low Sodium Olive Sourdough Bread
Delight in the hearty flavors and wholesome goodness of Low Sodium Olive Sourdough Bread, a health-conscious twist on a timeless classic. This recipe combines the nutty richness of whole wheat flour with the tangy depth of a perfectly nurtured sourdough starter, while reducing sodium without compromising on taste. Chopped pitted Kalamata olives add bursts of briny flavor, perfectly complemented by the subtle richness of extra virgin olive oil. With its beautifully crisp crust and airy, artisan-style crumb, this bread offers a gourmet experience straight from your own kitchen. Perfect for anyone seeking a low-sodium bread option without skimping on texture or flavor, it's ideal for sandwiches, appetizers, or enjoying on its own with a drizzle of olive oil. Follow this step-by-step process, highlighted by an overnight cold proof and Dutch oven baking technique, to create bakery-quality bread that's as nourishing as it is delicious. Keywords: low sodium bread recipe, olive sourdough, artisan bread, healthy homemade bread, Dutch oven sourdough.
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Ingredients
- 480 grams All-purpose flour
- 120 grams Whole wheat flour
- 150 grams Sourdough starter (100% hydration)
- 360 milliliters Water
- 100 grams Pitted kalamata olives, chopped
- 15 milliliters Extra virgin olive oil
Directions
Step 1
Combine 480 grams of all-purpose flour and 120 grams of whole wheat flour in a large mixing bowl. Set aside.
Step 2
In a separate bowl, mix 150 grams of sourdough starter with 360 milliliters of water until fully combined.
Step 3
Add the starter mixture to the flour and mix with a spatula until a rough dough forms, making sure there is no dry flour left in the bowl.
Step 4
Let the dough rest, covered, at room temperature for 30 minutes to autolyse.
Step 5
After the autolyse period, add 15 milliliters of extra virgin olive oil to the dough. Mix well until the oil is fully incorporated.
Step 6
Gently fold in 100 grams of chopped pitted kalamata olives, ensuring they are evenly distributed throughout the dough.
Step 7
Cover the dough and let it rest at room temperature for about 4 hours, performing a series of stretches and folds every 30 minutes during the first 2 hours.
Step 8
After the bulk fermentation, turn the dough onto a lightly floured surface and shape it into a round or oval loaf, depending on your preference.
Step 9
Transfer the shaped dough into a floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate overnight or for at least 8 hours for final proofing.
Step 10
Preheat the oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
Step 11
Carefully take the cold dough out of the fridge and place it onto a piece of parchment paper. Score the top of the dough with a sharp knife or blade.
Step 12
Using the parchment paper, lift the dough and place it inside the preheated Dutch oven. Cover with the lid.
Step 13
Bake the bread for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes or until the crust is golden brown.
Step 14
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (1230.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2590.9 |
| Total Fat 38.0g | 0% |
| Saturated Fat 5.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1427.6mg | 0% |
| Total Carbohydrate 491.5g | 0% |
| Dietary Fiber 32.8g | 0% |
| Total Sugars 1.9g | |
| Protein 72.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 209.9mg | 0% |
| Iron 30.7mg | 0% |
| Potassium 1127.2mg | 0% |
Source of Calories