Discover the luscious textures and rich flavors of homemade olive oil sourdough bread with our comprehensive guide.
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Olive oil plays a significant role in enhancing the texture and flavor of sourdough bread. The addition of olive oil to your dough results in a softer crumb and a richer flavor profile. It also aids in extending the shelf life of the bread, keeping it moist and delicious for longer periods.
The distinct taste of olive oil complements the tangy notes of sourdough, creating a harmonious blend of flavors that is both unique and delightful. Moreover, the healthy fats in olive oil contribute to the overall nutritional value of the bread.
To make olive oil sourdough bread, you'll need the following ingredients: active sourdough starter, bread flour, water, salt, and high-quality extra virgin olive oil. The quality of the olive oil is crucial as it significantly impacts the final flavor of your bread.
In terms of tools, you'll need a kitchen scale, a large mixing bowl, a bench scraper, a dough whisk, a proofing basket, and a Dutch oven or a baking stone. These tools will help you achieve the best results in texture and crust.
Begin by mixing the sourdough starter with water until it is fully dissolved. Gradually add the bread flour and mix until a shaggy dough forms. Let this mixture rest for about 30 minutes to allow the flour to hydrate.
After the rest period, add the salt and olive oil to the dough. Knead the dough until it becomes smooth and elastic. Transfer the dough to a clean bowl, cover it, and let it ferment at room temperature for several hours, or until it has doubled in size. This process can take anywhere from 4 to 6 hours, depending on the ambient temperature.
Once the dough has completed its first fermentation, gently turn it out onto a lightly floured surface. Use a bench scraper to divide the dough into smaller portions if making multiple loaves. Shape each portion into a round or oval loaf, ensuring to create surface tension by tucking the dough under itself.
Place the shaped dough into a proofing basket or a bowl lined with a floured cloth. Cover and let it proof for another 1 to 2 hours, or until it has noticeably puffed up. Alternatively, you can refrigerate the dough for an overnight proof, which helps develop deeper flavors.
Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside. Carefully transfer the proofed dough onto a piece of parchment paper. Score the top of the dough with a sharp knife or lame to allow it to expand during baking.
Place the dough into the preheated Dutch oven, cover it, and bake for 20 minutes. Then, remove the lid and continue baking for an additional 20-25 minutes, or until the crust is golden brown and crispy. Let the bread cool completely on a wire rack before slicing. For an extra touch, brush the crust with a bit more olive oil after baking to enhance the flavor and shine.
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