2027. Olive Ciabatta Sourdough

This recipe has replaced my twice-monthly sourdough bake from boules to baguettes. Using dried black olives really enhances the result, but of course you can use any. The yield is three baguettes, which would have been equivalent to one boule. I use a mix of FMF and regular flour. The recipe below is for conventional flour as FMF has different hydration requirements. As I also make a near-weekly strained yogurt, I use the whey instead of water.

Ingredients:

500g flour

400 water

150g active starter

1.5 tsp sea salt

1.5 cups pitted dry black olives

Method:

Mix the flour and water and set aside for at least 2 hours. This will autolyze while the starter has time to peak. Mix in well the starter, cover, and set aside for 1 hour. Mix in the salt, cover, set aside for 1 hour. Perform one set of stretch and fold, adding the olives between each fold. Cover and set aside for an hour. Over the next two hours, perform two sets of coil folds, one hour apart. At the end of the second coil fold, cover the bowl and refrigerate overnight.

Next day, take out the bowl and leave on the counter for 3 to 4 hours. Tip the dough over a floured surface and handle carefully to stretch into a rough rectangle. Using a bench scraper, cut into three long baguettes. Carefully transfer to a baking sheet and let rest 1 hour more, covered. Bake in a preheated 450F oven for 25-30 minutes, with a tray of steaming ice. Let cool completely before cutting.

صحة و عافية