|Baking Pan||Enamel Loaf Pan|
- 100g Sourdough leaven*
- 300g filtered water
- 500g bread flour (flour of choice)
- 9g / 1 ½ tsp fine sea salt
- ¾ cup mixed pitted olives
- 2 g / 1 tbsp picked thyme leaves
- 60 g / ⅓ cup Parmesan cheese grated
Combine leaven (note below how to prepare) and water mix till leaven is completely dissolved.
Add in flour and mix till there is no dry flour left. Cover and rest for at least 2 hours (this is called the autolyse stage).
Dissolve salt in 40 ml of water and work into dough. Rest for another 10 minutes.
To stretch and fold your dough: Dip your hand in a bowl of warm water, then push your fingers between the dough and the side of the bowl and grab the underside of the dough. Stretch it slightly and fold it over (for a step-by-step guide, watch @one_full_belly’s IGTV video on basic sourdough).
Repeat 3 times with a 30 minutes rest period each time.
On last stretch and fold, fold in thyme, parmesan and olives, then rest for further 40 minutes.
Oil loaf pan with canola oil.
Turn dough onto flour surface and shape and grab one corner, stretch it gently and fold it in towards the centre. When all four corners are folded in, grasp the topside and flip the dough over so the seam is down against the surface and the smooth side is facing up.
Leave to rest for an hour.
Place in fridge overnight, covered.
Next morning preheat oven 250°C and place a baking tray of water in oven (big enough to hold 2 cups of water).
Once the oven has reached set temperature, take dough out of the fridge, dust with mix of rice flour/plain flour and use sharp knife or razor to place a few cuts on top of bread for steam to come out of.
Reduce temperature to 220°C and bake for 40-60 minutes until golden.
*To make leaven do so the night before by adding 20g sourdough starter with 40g flour and 40g water in a bowl and cover and place in a warm place overnight.