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It's an incredibly nice and delicious feeling to bake your own bread. We admit that it takes a little patience to make the sourdough, but only a few ingredients are needed and the leaven can be kept longer in the fridge and used again and again. The leaven can be used to make all kinds of bread and pastries - we baked this wonderful olive oil sourdough bread with it. We also serve it with a delicious olive oil dip.
|20 minutes +
16 hours resting time
50 minutes baking time
Olive oil dip:
Mix 75 g flour, 75 g water and the starter and let it rest covered at approx. 27°C overnight.
The next day, knead the flour, water, yeast and salt with the sourdough. It is best to use a food processor and knead slowly for 5 minutes and faster for 10 minutes. Then add the olive oil and knead in either with your hands or briefly with the food processor.
Cover the dough and leave it to rise in a warm place for 3 hours, folding it every hour. Reach under the dough with your hands on one side, pull it up and place it over the rest of the dough. Do the same with each side.
When the dough has risen nicely, shape into a round loaf and place in a floured proofing basket. Cover and leave to rise in a warm place for 30-60 minutes.
In the meantime, heat a cast iron pot in the oven at 250°C hot air. Place the dough in the pot, cut with a sharp knife, place the lid on top and bake for 45-50 minutes, reducing the temperature to 200°C after 10 minutes and removing the lid for the last few minutes to make a nice crust.
For the dip, finely chop the rosemary (or other herbs) and press the garlic. Mix all the ingredients well and enjoy with the bread.
If you don't have a cast iron pot, you can also tip the bread onto a baking tray and bake it in the oven with steam.