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Ciabatta Sourdough Olive Loaf

Olive loaf using spelt sourdough starter, ciabatta flour, salt, olive oil and green pitted olives

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450g ciabatta flour 

300ml water

allow 30-60 minutes hydration 

add 150 g sourdough starter and mix well

add 1.5 teaspoons salt

Stretch and fold as you like

I proved the dough overnight in the fridge 

I shaped the dough with olive oil 

Then I added 200 g drained pitted green olives 

I proved the dough in a loaf pan another 2 hours (it was a chilly day)

Bake 220° / Fan 45 minutes , take out of the pan and bake a further 5-10 minutes 

Added by: Laura Libricz

Tags: Bread Sourdough Ciabatta Savouries

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