Breads (Sourdough) - Open Crumb
Sun-Dried Tomato and Olive Sourdough Bread
August 19, 2019
| Recipe by Bake with Paws
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My hubby loves sun dried tomatoes and olives. So I just tweaked the basic sourdough bread recipe and made this delicious Sun Dried Tomato and Olive Sourdough Bread. The whole family love it and I have been baking this for several times before.
Characteristic of this Sun-Dried Tomato and Olive Sourdough Bread: The texture is moist with a hard crust and very mild tangy taste. Usually sourdough starter provides an aromatic flavour to the bread and with addition of sun dried and olive, the bread has a more substantial flavour.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Sun-Dried Tomato and Olive Sourdough Bread
Yields: 1 loaf
INGREDIENTS:
240g bread flour (I used Japanese high gluten flour) - 80%
30g whole wheat flour - 10%
30g rye flour - 10%
230g water - 78.78% final hydration
6g sea salt - 2%
60g active sourdough starter/levain (100% hydration) - 20%
10g sun dried tomato, cut into small pieces
10g black olive, cut into ring
60g active sourdough starter/levain (100% hydration) - 20%
10g sun dried tomato, cut into small pieces
10g black olive, cut into ring
- Please refresh your starter several times before baking day in order to get a better result if you do not feed your starter daily or regularly.
- Please reserve some liquid and not add it all in one go as each flour absorbs water and hydrates differently.
Ambient temperature after adding in levain: 25C
Total bulk fermentation: Approx. 6 hours (could be raining day, the dough proof slower)
METHOD:
- Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 3 – 4 hours. Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.
- Autolyse - Mix flour and water (reserve 10g for salt), stir until there is no more dry flour with a spatula. Cover and leave for 1 to 3 hours.
- Levain & Salt- Wet your hand, add 60g sourdough starter to the dough and mix in with hand. Half way mixing, sprinkle in the salt and mix until incorporated, about 6 - 8 minutes. Cover and rest for 30 minutes.
- Stretch and Fold (S&F) - Please see S&F diagram here. Perform 1 set of S&F and round up. Cover and rest for about 30 minutes or until the dough spread.
- Lamination - Please watch Lamination video here. Lightly mist the counter top with water and wet your hand. Pull from centre out to form a rectangle shape. Sprinkle the sun-dried tomato and olive pieces all over the dough. Pick up one edge and fold into the center. Pick up other edge and fold into the center over first section. Fold the top down half way. Fold the bottom up. Put dough in a new dish (square pyrex dish). Cover and rest for about 30+- minutes or until the dough spread.
- Coil Fold 1 - At this stage, the dough is weak and extensible. Fold the dough in the dish. Cover and rest for about 40 - 45 minutes or until dough spreads.
- Coil Fold 2 - At this stage the dough still extensible but stronger compare with the dough before the 1st coil fold. Fold the dough in the dish. Cover and rest for about 40 - 60 minutes or until dough spreads.
- Coil Fold 3 - At this stage, the dough is quite strong and not so extensible and will be the last coil fold. However, if the dough is still quite extensible and spread a lot, then you will need one or two more coil folds. Fold the dough in the dish. Cover and rest for 60 - 90 minutes or until dough rise 50% in size since you added the levain.
- Shaping - Transfer dough on the floured top. Shape then transfer to a slightly flour banneton.
- Proofing - Proof at room temperature (RT) for 15 minutes.
- Cold Retard - Retard in the fridge for 12 - 16 hours.
- Baking -
- Preheat oven with the dutch oven (cast iron) at 250C (top and bottom heat) for 45 - 60 minutes before baking.
- Take bread dough out from the fridge, invert onto a parchment paper and scoring.(Slash the dough approximately 0.5 inches deep at 45-degree angle). Immediately transfer the dough with the parchment paper to your preheated dutch oven.
- Lower the temperature to 240C (top and bottom heat) and bake with cover on for 20 minutes. Remove the cover and continue bake for another 10 - 15 minutes at 230C (top and bottom heat).
- Remove bread from oven and dutch oven. Let it cool on rack before slicing.
GENERAL NOTES
SOURDOUGH STARTER
Please click this link for "How To Make Sourdough Starter" and "Sourdough Maintenance"
A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general. If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
BULK FERMENTATION
Bulk fermentation starts when you add in levain to the dough and ends when the dough is ready for shaping.
TEMPERATURE DURING BULK FERMENTATION
Ambient temperature plays a very important part in sourdough baking. It will affect the dough temperature and eventually affect your fermentation time. The cooler ambient temperature will extend the fermentation time. The greater degree of proof, the stronger the dough will be as explained by Trevor J. Wilson.
The ambient temperature that worked for me is between 25C - 26C and bulk fermentation time is between 4.5 hours to 5.5 hours. At the end of bulk fermentation, my dough would have increased 50% in volume. The dough should look puffy. It should jiggling when you slightly shake it. This is the end of bulk fermentation.
But, my kitchen ambient temperature (without air-conditioner) was 29C - 30C. So, I have to bring down the temperature.
How to bring down ambient temperature?
- Air-conditioner room - Rest the dough in air-conditioner room during bulk fermentation. I used this option sometimes. I turned on my air-conditioner when I added in levain and try to maintain temperature between 25C - 26C.
- Home oven (that's turned off) - Place ice cooler packs inside along with an ambient temperature thermometer. Then place your dough during bulk fermentation in the oven. Keep an eye on that thermometer and try to keep between 25C - 26C.
DOUGH STRENGTH AND EXTENSIBILITY
Too strong (tension or elastic) dough will take a longer time to increase (proof) in volume. So too strong dough may not have good oven spring and open crumb. While too weak dough (extensibility) dough may not hold it shape and rise with good oven spring too.
So over-working the dough (too strong dough) or under-working (weak dough) may affect the crumb structure and oven spring.
The number of coil folds is not fixed and very much depends on the strength and extensibility of the dough.
As demonstrated in an experiment by Kristen (Full Proof Baking) the over-worked dough rose super tall but was smaller in overall size and had a more dense crumb while the control dough rose tall during the oven spring and had a better overall result.
How do we know when it is enough and no more coil folds are needed?
We usually do 3 coil folds for this method. However, if by the second coil fold the dough is strong with less extensibility as you lift up a part of the dough then it should be the last coil fold, or just do a half coil folds instead of full. The resistance of the dough to being folded should be an indication to refrain from folding further.
How do we know when to do the next coil fold or stretch & fold?
When the dough spreads. Please do not rely on the time given in the recipe as it is just a guideline. Please watch your dough and not the clock.
SALT
You may wonder why most of the recipes asked to add salt after autolyze and adding levain. Salt will tighten the gluten and make it harder to stretch.
Labels:
Breads (Sourdough) - Open Crumb,
Looks good and I am going to bake this bread tomorrow. Finger crossed that I will get it right.
ReplyDeleteHi there,
DeleteThank you for your comment. Did you get it?
Cheers:)
Thanks for sharing. I am trying this recipe now. It goes into the oven tomorrow morning :-)
ReplyDeleteHi, you are most welcome.. Good luck and happy baking :)
DeleteI never do sourdough bread. Like to. I don’t understand the levain part. It is 80g sourdough starter. So to make that 80g sourdough starter, I have to f feed the starter which is 30g with 30g bread flour and 30 water to get 80g sourdough starter?
ReplyDeleteHi there,
ReplyDeleteThank you for your interest in sourdough bread. Levain is actually sourdough starter. Sometime we called it levain. Do you have the starter dough already? If you do not have yet, you need to cultivate your own and it is best to understand first before starting sourdough baking.
I learnt from here. You may want to watch it as it is very helpful.
https://www.youtube.com/watch?v=m6pGkOuZnrk
Cheers :)
What are the substitute for spelt and rye flour?
ReplyDeleteHi, thank you for your question. You can replace with bread flour.
DeleteCheers :)
80g sourdough starter (100% hydration) - 20%
ReplyDeleteFeed 30g sourdough starter + 30g bread flour + 30g water, keep at room temperature, wait until tripled, around 3 - 4 hours)
Hi there, should this be 90g starter (30 + 30 + 30)?
Excited to make this recipe this weekend!
Hi there,
DeleteThank you for asking. I usually make more levain because a percentage will be lost from sticking on the bottle and spatula. But, use only 80g.
Cheers :)
Cheers :)
But you need to make a bit extra for leftover to be fed for starter for next sourdough bake isn't it? We need to always maintain starter for next bake isn't it? Taking this into consideration is 90 gram starter dough enough leaving 10gram only to feed?
DeleteDon't u need to make more to feedfor next bake?
DeleteYou should feed according to your needs. This is just a guideline and you do not have to follow exactly.
DeleteHi! Step 9 calls for sesame seeds but I don't see any in the recipe? Shape - Flour the counter top. Shape and coat the dough with sesame seeds then transfer to a slightly flour banetton.
ReplyDeleteHi, Thank you for clarification. There is no sesame seeds used in this recipe. Sorry, It was an error. I have already amended it.
DeleteCheers :)
thank you for the recipe.. can I use sun dried tomatoes in oil?
ReplyDeleteHi, thanks for visiting my post. Yes, of course. But, please make sure you drain the tomatoes first.
DeleteCheers :)
Do I use 65g of starter or 80g? ,Your ingredients portion u mentioned ,80g but your point 3 mentioned just 65g. Thanks for the wonderful recipe.
ReplyDeleteHi, Thanks for visiting and reading this recipe. Sorry for the confusion and error. It's 80g sourdough starter (levain).
DeleteCheers :)
Just tried this recipes yesterday and it was super yummy!
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. Glad that you like it. It is one of my hubby favourite bread.
DeleteCheers :)
Hi, can this be a same day bake i.e cold retard for 3-4 hours instead of the usual 12-16 hours? thank you.
ReplyDeleteHi, thanks for asking. Yes, it is fine. Long retard is just to develop the flavour.
DeleteCheers :)
Hi, thank you for your prompt reply. Have a great weekend!!
DeleteMost welcome :)
DeleteHello. When you make 1:10:10 overnight starter can you use it straight away in the morning as the levain or must you use it to make a new 1:1:1 levain and wait 3 hours or so to triple then use it. Thank you.
ReplyDeleteHi, I used it straight when its peak. But, if let say you miss the peak and you use after its fall then chances are your crumb will not be so open and nice. But, of course other factors contribute to the open crumb too.
DeleteCheers :)
Thanks for prompt response.. Will try with your 1:10:10.
DeleteYou are most welcome :)
DeleteYou also can try 1:7:7 too. I used 1:10:10 so that I have enough time to autolyse the flour so I won't miss the peak time.
Cheers :)