Delicious Olives Parmesan Sourdough Bread looks perfect treat with mixed olives and nutty Parmesan cheese with crusty bread
I never make resolutions for new year as most of time I won’t be able to adhere to it. This time I have decided on a resolution of making at least one sourdough bread every week. I don’t know how long I can keep up with that. Here is a olives Parmesan sourdough bread I made last weekend. It is among the most delicious breads that I have made till now.
I was planning to make this bread for some time but got stalled as I need mixed colored olives. Finally, I got hold of kalamata olives, which is purple in color, green olives and black olive and made this bread. Parmesan cheese add buttery touch to the loaf but not too much. I added only ⅓ cup you can increase it up to ½ cup if you want.
If you like sourdough bread, then give this one a try. I like to try different version of sourdough bread. I found this one in the book “Artisan bread made simple”. I didn’t exactly follow the complete recipe and as usual, I ended up changing it. Because I found that baking time and temperature was not suited for me, I used cold Dutch oven to bake bread. Earlier I used to pre heat the oven along with Dutch oven now I fount that is not necessary. Since it is winter the bread won’t have too much tang even if you leave the dough outside for some time. That part I like it. As I needed to go out to get some groceries, I left the dough and came back little late, still bread was not tang as I expected.
Hubby’s verdict was that it is a very good bread, and please make it again. Best part is you don’t need any butter or jam or even a dip to finish the entire loaf. You can eat them as such with out any add-ons.
Please stay and encourage me at least I should finish this 2019 resolutions without any break. I can’t promise though I will try my level best. Until then enjoy this bread and wait for my next creations.
Olives Parmesan Sourdough Bread
- 50 g ¼ cup Sourdough starter
- 360 g 1 ½ cups warm water
- 440 g bread flour
- 30 g g whole wheat flour
- 30 g ¼ cup all purpose flour
- 9 g 1 ½ teaspoon fine sea salt
- ¾ cup mixed pitted olives
- 2 g 1 tablespoon picked thyme leaves
- 60 g ⅓ cup Parmesan cheese grated. I used Cello Artisan Parmesan
- n a large bowl add starter and water and mix well. Then add all purpose, whole wheat flour and bread flour combine everything and set aside for 30 minutes
- Then add salt and mix again and set aside for another 6-8 hours. I didn’t do it, if you want you can strengthen the dough with folding at every 30 minutes for next 2 hours and then 1-hour interval for 2 hours and finally set aside for 2-3 hours.
- When you are ready to shape mix in olives, thyme and parmesan and shape and transfer to banneton or mold.
- Refrigerate for overnight, next morning pre-heat oven to 450F. Transfer the dough to cold Dutch oven and bake for 10 minutes at 450F and then reduce the temperature to 425 F and bake 25 minutes with lid on. Then remove the lid and bake for another 10 minutes or until loaf develop golden color and when you tap the loaf it makes whole sound or register 210 F internal temperature.
- Cool the loaf and cut it into slice and enjoy.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.