Olive Sourdough Bread with Thyme & Lemon and More Yummy Sourdough Treats in Your Pressure Cooker
This tender and hearty sourdough loaf is infused with lemon zest, fresh thyme, and briny olives, offering bakery-quality taste straight from your pressure cooker or Dutch oven.
Equipment
- 1 Dutch Oven Cast iron preferred
Ingredients
Main ingredients
- 30 g Sourdough Starter
- 30 g Bread Flour for levain
- 30 g Water for levain
- 320 g Bread Flour main dough
- 80 g Whole Wheat Flour
- 317 g Warm Water
- 9 g Sea Salt
- 12 g Olive Oil
- 80 g Castelvetrano Olives pitted and halved
- 1 TBS Lemon Zest from 1 lemon
- 2 TBS Fresh Thyme finely chopped
Instructions
Instructions
- Mix sourdough starter, bread flour, and water to create levain. Let rise 4-6 hours until bubbly.
- Combine bread flour, whole wheat flour, and warm water. Mix and rest 30 minutes to autolyse.
- Add levain and sea salt. Mix well.
- Add olive oil and fold in olives.
- Perform 3-4 sets of stretch and folds over 3 hours, resting between sets.
- Bulk ferment at room temperature 4-5 hours until doubled.
- Pre-shape dough, rest 20 minutes.
- Shape into boule, place in proofing basket. Refrigerate overnight or room-proof 1-2 hours.
- Preheat Dutch oven at 500°F for 1 hour. Score dough, then bake covered 20 minutes, uncovered 15 minutes at 450°F until crust is crisp.
- Cool on wire rack for at least 1 hour before slicing.
Notes
Let the dough ferment in a warm spot for best rise. Switch out thyme for rosemary or sage for variety. Wrap cooled bread in a towel to keep crust crisp.