Asiago Olive Sourdough
Sometimes when I have random things in the fridge I’ll use them up by adding them to a sourdough loaf. That was the case with this one! I had a handful of castelvetrano olives and a handful of asiago cheese. Delicious combo!
This is a bit of a smaller loaf, so feel free to scale up if you’d like. It follows my basic sourdough process, so the directions below are a bit pared down. For detailed instructions on the method I use, see the “My Sourdough Method” post.
Ingredients
350g bread flour
266g water (76%)
70g ripe starter (20%)
7g salt (2%)
90g chopped olives
65g Asiago cheese
Process:
Mix the starter into the water and combine thoroughly with a whisk, then pour it into the flour. Combine until you have no dry bits. Let it rest, covered, for 30 min.
After 30 minutes add the salt into the dough with lightly wet hands. Incorporate it very well and then let it sit, covered, another 30 minutes.
Perform a round of pull/folds all around the dough by stretching the dough up on one side and folding it back over into the center. It helps to do this with wet hands. Do this on all sides until you have a smooth round of dough in the bowl. Cover and let rest for another 30 minutes.
Now it’s time to laminate the dough, which is when we’ll also sprinkle the fillings in. Stretch the dough taut on a surface, cover with the fillings. Fold the sides in, roll it up, and return it to the proofing container. Let it rest for 1 hour.
After an hour, perform more pull/folds or coil folds. Cover and let it rest for another hour. Do this every hour until the end of the bulk ferment - timings will vary based on the time of year, temperature in your kitchen, etc.
Instructions continue below.
6. Pre-shape the final dough and let it bench rest for a minute or two while you flour a banneton. Perform the final shaping, place it into the banneton. Cover and refrigerate overnight.
7. In the morning, pre-heat the oven to 475F with a dutch oven inside. When the oven is ready, turn the dough out onto parchment paper, score, and place into the dutch oven. Bake for 30 min lid on, 10-15 minutes lid off.
8. Cool the bread for at least an hour before slicing or tearing it open! Enjoy!
I’d love to see your creations! Tag @nokneadtoworry on Instagram.
Read next
My Sourdough Method
Sourdough Bagels