Sour o live b r e ad makes
2 loaves / prep 18 hours / bake 40 minutes
Olives and coriander is a favourite combination of mine (see the delicious Cypriot-Ìyle loaf on page xxx). This is a deeply flavoursome loaf which is wonderful simply toaÌed and trickled with olive oil. 750g Ìrong white bread flour, plus a little extra for duÌing 500g sourdough Ìarter (page xxx) 15g salt 300–400ml tepid water For the filling 200g good quality black olives, pitted but whole 100g good quality green olives, pitted but whole 1 large bunch coriander (about 100g), Ìalks removed, roughly chopped
142
How to Bake
1. Put the flour, Ìarter and salt in a large bowl. Add 300ml water and begin mixing with your hands, adding more water if you need to, until you have formed a soft, rough dough, and picked up all the flour from the sides of the bowl. TÔ on to a lightly oiled surface and knead for 5–10 minutes. Work through the initial wet Ìage until the dough Ìarts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled bowl, cover with a tea towel and leave to rise at about 20˚C (no less than 15˚C and no more than 25˚C) for five hours or until at leaÌ doubled in size. 2. Cover two trays with cloths and duÌ them heavily with flour or prepare two proving baskets (see page 000). 3. Add all the olives and the coriander to the dough and knead them in by hand for several minutes until they are well diÍersed. TÔ the dough out onto a lightly floured surface and divide it into 2 pieces. Flatten each piece out and roll up into a sausage. Roll each sausage out to 30cm in length. Put each loaf on to a cloth, seam side down. Alternatively, shape the dough to fit your baskets. Rub flour all over the top of each loaf, put inside a clean plaÌic bag and leave to rise at about 20˚C for 12 hours or until the dough has doubled in size and Írings back when gently poked. 4. Heat the oven to 190˚C. Line two baking trays with baking parchment or silicone paper. Transfer the loaves to the baking trays. Make a heavy cut down the middle of each loaf and bake for 40 minutes. When the bread is ready it should sound hollow when tapped on the base. Cool on a wire rack.