Tomato and black olive sourdough

A delicious sourdough using a poolish pre-fermentation http://stwig7.wixsite.com/bread

Ingredients

Tomato and olive sourdough (poolish pre-ferment)

For the poolish:

150g unbleached, organic strong white flour

150g bottled water

20g sourdough starter

For the bread

​340g unbleached, organic strong white flour

100g Einkorn flour

20g mixed herbs

10 black olives (chopped)

3 small tomatoes (chopped)

20g tomato puree

10g chia seeds

20g olive oil

155g bottled/filtered water

10g Iberian rock salt

​Method

In a bowl stir together the flour, water and sourdough starter. Mix until you have a thick looking batter. Cover with cling film and leave overnight, at room temperature, for 12 hours.

​Soak the herbs in the olive oil overnight.

​Next morning put the flour in a mixing bowl and add the water, salt, olive oil, poolish starter, herbs, olives, tomatoes, chia seeds and tomato puree. Mix together well and knead the dough for about 8 minutes. Transfer the dough to a greased bowl, cover and leave for 2 hours. Now take the dough and place on a lightly floured work surface, flatten and pat to get any air out. Fold in four of the edges to the centre, shape back into a ball and place in a banneton, seam up (or place on a greased flat baking tray). Cover with a tea towel and leave the dough to rise for about 2 to 3 hours or until it has doubled in bulk. Dust with rye flour, slash the bread with a lame or a razor blade. Place the dough in a pre-heated oven @ 220°C, with a shallow tray of water at the bottom, to create steam. Bake for 29 minutes. Allow to cool on a wire tray, covered with a tea towel. Alternatively place a cloche in the oven and pre-heat to 220°C. Lift the lid off and place your dough onto the cloche base and replace the lid. Bake for 18 minutes, then remove the lid and bake for a further 12 minutes.

Added by: Stephen Twigg

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