November 09, 2014
porcini and black olive sourdough loaf
I used rye and ciabatta flour with chopped dried black olives and reconstituted porcini mushroom pieces, plus the soaking water, mixed with the sourdough starter, quite moist, and left overnight to do its work. This morning I added more ciabatta flour to make the dough manageable and kneaded it for a few minutes. Then left it to prove for 2 hours and baked it in a hot oven for 30 minutes, then another 10 minutes at 200 C. And now I can't wait to try it, the smell is tantalizing!
