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Tomato and black olive sourdough

Tomato and olive sourdough (poolish pre-ferment)

For the poolish:

150g unbleached, organic strong white flour

150g bottled water

20g sourdough starter

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.

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

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.