Скачать или смотреть Recipe below for this olive oil sourdough 💥

Recipe below for this olive oil sourdough 💥 #ad Adding a high-quality extra virgin olive oil, like @californiaoliveranch, makes for an incredibly supple, luxurious dough—and an even better final loaf. Flavor! Texture! More flavor! I love eating this style of sourdough bread plain, but it’s also incredible when sliced thick, toasted, drizzled with @CaliforniaOliveRanch’s Reserve Miller’s Blend Extra Virgin Olive Oil to really go all out with a robust drizzle, and finished with a flaky sea salt. Try it and tell me otherwise 🙂 Keep in mind this is a very highly hydrated dough, so hold back Water 2 and add it in very slowly at the end of mixing, once the dough has been strengthened (bassinage technique). Makes four loaves, halve it all for two. Levain: 138g type 85 flour (or can mix 35% whole wheat and 65% white flour) 138g water 69g ripe sourdough starter Main Dough: 1104g medium protein white flour suitable for bread 598g type 85 flour (high extraction), or you can use 35% whole wheat, 65% white flour) 92g @californiaoliveranch 100% California Extra Virgin Olive Oil 33g fine sea salt 1151g water 1 276g water 2 (use to adjust dough consistency) 345g ripe sourdough levain Method: 1. Mix Levain ingredients and keep warm for 5 hr 2. An hour before the levain is ripe, add the flour and water 1 to a mixing bowl and mix until no dry bits. Let rest for 1 hour. 3. Add levain, mix on speed 1 for 3 minutes, rest 10 minutes, then add salt and Water 2 as needed. Mix until smooth, 4 min on speed 2. Add the OO at the end while mixing. 4. Bulk ferment for 3.5 hours (it’s been cooler here, so longer as needed). Three sets of stretches and folds at 30-min intervals. 5. Shape and proof in the refrigerator overnight. 7. Preheat oven to 450°F (230°C), bake 20 minutes with steam, then 35 min without. #CORpartner #sourdough #bread #wheat #baking #wheat #oliveoil #seasalt #yum #olive #salt #gold