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Sourdough black olive and mozzarella tear and share

50g Levain sourdough bubbly starter

500KG Shipton Mill strong bread flour

10g Salt

350ml tepid water

1 ball of mozzarella cheese

Black olives

Rosemary to top

Make your sourdough using a typical stretch and fold method, autolyse and then 4 stretch and folds at 30 min intervals.

On the final one tear and add the mozzarella and olives the the dough and fold in.

Bulk prove until ready and then pre shape into small dough balls and put them together.

Retard in the fridge overnight.

Take out and bake the next morning at 200 degrees (fan) for 20 mins or until ready.