Black olive sourdough (poolish pre-ferment)

 

For the poolish:

150g unbleached, organic strong white flour

150g bottled water

20g sourdough starter

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In a bowl stir together the flour, water and sourdough starter.  Mix until you have a thick looking batter.  Cover with cling film and leave overnight, at room temperature, for 12 hours.

 

290g unbleached, organic strong white flour

150g Khorasan flour

200g bottled/filtered water

20g olive oil

2 spring onions (finely chopped)

12 black olives (quartered)

10g Persian blue rock salt

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Next morning put the flour in a mixing bowl and add the water, salt, olive oil and poolish starter.  Mix together well and knead the dough for about 8 minutes.   Add the olives and spring onions and fold into the dough.  Transfer the dough to a greased bowl, cover and leave for 2 hours.  Now take the dough and place on a lightly floured work surface, flatten and pat to get any air out.  Fold in four of the edges to the centre, shape back into a ball and place in a banneton, seam up (or place on a greased flat baking tray). Cover with a tea towel and leave the dough to rise for about 2 to 3 hours or until it has doubled in bulk.  Dust with rye flour, slash the bread with a lame or a razor blade. Place the dough in a pre-heated oven @ 220°C, with a shallow tray of water at the bottom, to create steam.  Bake for 29 minutes.  Allow to cool on a wire tray, covered with a tea towel.  Alternatively place a cloche in the oven and pre-heat to 220°C.  Lift the lid off and place your dough onto the cloche base and replace the lid.  Bake for 20 minutes, then remove the lid and bake for a further 10 minutes.

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