Description
Fig and Olive Sourdough! Bursting with the natural sweetness of figs and the bold, savoury notes of olives, this Mediterranean-inspired bread offers a perfect balance of flavours.
Ingredients
Scale
For the Levain
- 46 grams Bread Flour
- 46 grams Water
- 46 grams Levain
For the Dough
- 651 grams Bread Flour
- 115 grams Rye Flour
- 551 grams Water 1
- 77 grams Water 2
- 17 grams Salt
- 126 grams Black Olives
- 126 grams Dried Figs
- 138 grams Levain
Instructions
Autolyse
- Combine the flour and water until fully incorporated.
- Cover the dough and rest for 60 minutes.
Mix the Dough
- Add levain to the dough.
- Mix on low (1st speed) for about 5 minutes until fully incorporated.
- Using the remaining water, dissolve the salt and add to the dough.
- Continue mixing on low for another 5 – 10 minutes until dough is fully developed.
- Add the figs and olives.
- Mix on low until the inclusions are evenly distributed (about 2 – 3 minutes).
- Transfer the dough to a lightly oiled bowl and cover with a clean towel.
Bulk Fermentation
- Bulk ferment the dough for 3 hours.
- Stretch and fold the dough at 30 and 90 minutes.
Divide and Pre-Shape
- Use a dough scraper to gently flip the dough out of the bowl onto your work surface.
- Divide the dough in half using a bench scraper, aiming for two 900-gram pieces.
- Using your hands or a bench scraper, shape each piece into a tight, round ball.
- Let the dough rest uncovered on the bench for 20 – 30 minutes.
Final Shape and Proof
- Gently flour the top of each loaf.
- Use a bench scraper to flip dough onto a lightly floured surface.
- Shape into a boule or battard.
- Place the dough directly into a well-floured banneton, seam side up.
- Cover the shaped dough and place it in the fridge overnight (12 – 18 hours).
Baking
- Preheat your oven to 500°F / 260°C for one hour with a Dutch oven inside.
- Carefully remove the Dutch oven and place on a heat-resistant surface.
- Gently flip your dough into the Dutch oven, ensuring the seam side is down.
- Use a bread lame or sharp knife to score the loaf.
- Spray a little water inside the Dutch oven before replacing the lid (optional).
- Lower the oven temperature to 480°F / 248°C.
- Bake the bread for 18 – 20 minutes (covered).
- Remove the lid and continue baking for another 16 – 20 minutes.
- Carefully remove bread from the Dutch oven and transfer it to a cooling rack.
- Let the loaf cool completely before slicing.
- Prep Time: 4 Hours
- Cook Time: 50 Minutes
- Category: Bread
- Method: Baking
- Cuisine: American