Bread is meant to be shared, and this olive loaf is no exception. Perfect for enjoying with friends and family, it can be served with a charcuterie platter or on its own and dipped in olive oil. With a crisp crust and flavorful olives, this loaf won't last long, no matter who you share it with!
We used a marinated olive mix containing Kalamata and Castelvetrano olives for this recipe. Any pitted olive will work, but for the best flavor and texture, we recommend staying away from canned olives. The olives can be left whole if small or roughly chopped if they are larger. Chopping the olives is also a good way to catch any pits that remain.
Brød & Taylor Equipment:
Chambre de pousse pliable et mijoteuse Brod & Taylor
- 20g (about 2 tbsp) Sourdough Starter
- 80g (⅓ cup) Water
- 80g (⅔ cup) Bread flour
- 554g (4 ⅔ cups) Bread flour
- 146g (1 ¼ cup) Whole wheat flour
- 490g (2 ⅛ cup) Water
- 180g (all) levain
- 30g (2 tbsp) Water
- 13g (2 ½ tsp) Salt
- 214g (1 ¾ cup) Pitted olives, roughly chopped
- Set up the Proofer or Sourdough Home: Set the Proofer or Sourdough Home to 74°F (23°C).
- Make the levain: In a bowl or jar, use a dough whisk to mix the levain ingredients until thoroughly combined. Place in the Proofer or Sourdough Home for 10 to 12 hours. The levain will be ready when it has noticeably increased in volume (about 3 times in size), is full of bubbles, and has a faint sour aroma.
- Autolyse: Combine the autolyse ingredients and mix with a dough whisk until no dry flour remains. Cover and set aside for 30 minutes.
- Mix the dough: To the autolyzed dough, add the levain, salt, and the 30g of water using your hands to incorporate the ingredients until well combined. Turn the dough onto the counter and slap and fold for 3 to 4 minutes. Alternatively, you can keep the dough in the bowl and perform stretch and folds for a couple of minutes to build strength. Place the dough into a clean bowl.
- Bulk ferment: Bulk fermentation will take about 4 to 5 hours in total. During the first 2 hours of bulk fermentation, folds will be performed, and the olives will be added. Set the Proofer to 79°F (26°C) and put the water tray in the middle of the warming plate. Pour ¼ cup (60 ml) of water into the tray and place the rack on top of the tray. Place the bowl of dough in the Proofer. After the first 30 minutes of proofing, remove the bowl from the proofer and perform the first set of stretch and folds. To perform a set of stretch and folds: With the dough still inside the bowl, pick up one edge of the dough, stretch it as far as it will go, and then fold it into the center. Turn the bowl 90 degrees and repeat this motion 3 more times until you have gone around the circumference of the bowl. Place back into the proofer for 30 minutes. Remove the bowl from the proofer and laminate in the olives. To laminate the olives: Lightly dampen a countertop to prevent the dough from sticking, and turn the dough out onto the counter. Gently pick up one side of the dough, slide your hands underneath, and gently stretch the dough toward you. Repeat this process on all sides to achieve a large thin rectangular shape. Sprinkle the olives over the entire surface of the dough. Take one side of the dough and fold it in toward the center. Then repeat on the opposite side then roll up the dough to create a round shape. Place the dough back into the proofer to rest for 30 minutes. Perform two sets of folds at 30-minute intervals. Let the dough rest for the remainder of the bulk fermentation time. At the end of bulk fermentation, the dough will have increased in volume by 1 ½ times its original size and should feel puffy to the touch. If the dough still feels dense, allow it to rise a little longer.
- Divide & preshape: Turn the dough out onto the counter, divide it into two pieces (each weighing about 800g), and shape each into a loose round. Let the rounds rest for 20 to 30 minutes.
- Final shape: Lightly flour the top of the rounds, and then flip over, so the floured side is on the counter. To shape into a batard: Turn the dough out onto a counter and gently press it out into a rectangle, working carefully so that you don’t pop the bubbles in the dough. With the long side of the rectangle facing you, grab the left side of the dough and fold it in toward the center. Repeat with the right side. Grab the top edge of the dough and gently roll it towards you, gently pushing away as you roll to build some outer tension. When you have reached the bottom edge, pinch the seam of the cylinder together and place the dough seam side up in a 10" or 11" oval banneton. Repeat with the second round. (These loaves may also be shaped into boules if desired.)
- Final proof: Cover and place in the refrigerator overnight. If desired, you can bake the loaves on the same day. Instead of refrigerating, place the bannetons in the Folding Proofer set to 79°F (26°C), proof for 2 to 3 hours, and then bake.
- Bake: The next day, place a Dutch oven inside the oven and preheat to 450°F (232°C) for about 30 to 40 minutes. Remove one loaf from the refrigerator. Turn the dough out onto a piece of parchment paper and score the dough. Remove the Dutch oven from the oven, use the parchment paper to transfer the dough into the baking vessel, cover with the lid, and place back into the oven. Bake for 20 minutes. Remove the lid, lower the temperature to 425°F (218°C), and continue baking for another 18 to 20 minutes with the lid off. Remove from the oven a place loaf on a rack to cool. Repeat baking steps with the second loaf.