Olive loaf using spelt sourdough starter, ciabatta flour, salt, olive oil and green pitted olives
450g ciabatta flour
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
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If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
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The Shipton Millers