Olive Semi - Sourdough Boule Recipe

Name: Olive Semi - Sourdough Boule
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups whole wheat bread flour; ⅓ cup fine cornmeal; ⅓ cup potato flour; ½ tablespoon instant yeast; 1 teaspoon fennel seed; 1 teaspoon dried basil; ⅔ cup mature sourdough starter (fed); 2 cups warm water; 2 tablespoons olive oil; 1 tablespoon honey; 175 g sun-dried olives, chopped (packed in oil, drained)

Servings: persons

4 cups whole wheat bread flour
⅓ cup fine cornmeal
⅓ cup potato flour
½ tablespoon instant yeast
1 teaspoon fennel seed
1 teaspoon dried basil
⅔ cup mature sourdough starter (fed)
2 cups warm water
2 tablespoons olive oil
1 tablespoon honey
175 g sun-dried olives, chopped (packed in oil, drained)

1
In the bowl of a stand mixer, whisk together the flour, cornmeal, potato flour, yeast, fennel seed and basil.
2
Add the sourdough starter, water, oil and honey.
3
Begin kneading with the dough hook on low speed.
4
Knead for 10 minutes, then add the olives and knead 2 minutes more.
5
Cover and let rest 45 minutes.
6
Stir down and scrape into a bowl lined with a well-floured tea towel or a round brotform.
7
Cover and let rest 1 hour.
8
Preheat the oven to 450F and place a pan of hot water on the lowest rack.
9
Place a greased baking sheet over the loaf in the bowl and flip out.
10
Remove the towel.
11
Slash the top of the loaf 3-4 times and place in the oven.
12
Immediately reduce the oven temperature to 400F and bake for 20 minutes.
13
Remove the pan of water and continue baking for 30 minutes longer.
14
Slide immediately onto a wire rack and cool completely before slicing.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups whole wheat bread flour, ⅓ cup fine cornmeal, ⅓ cup potato flour, ½ tablespoon instant yeast, and more.

Yes, Olive Semi - Sourdough Boule falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive Semi - Sourdough Boule

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