Wheat-Buckwheat Sourdough Bread with Olives

This wheat-buckwheat sourdough bread with olives goes into the fridge overnight and bakes with steam the next morning: 15 minutes at 250 °C and another 15-25 minutes at 220-230 °C. The olives are folded in by hand after the main kneading. Highly recommended, enjoy your meal!

Bread with Olives

Wheat-buckwheat sourdough bread with olives and an overnight fridge fermentation.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Rising time 12 hours hrs

Total Time 13 hours hrs 5 minutes mins

Servings: 1 loaf

Course: Bread

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 225 g activated starter
• 203 ml water
• 360 g wheat flour
• 50 g buckwheat flour
• 8 g salt
• 100 g olives

Method

 

1. Mix the active starter with the water using a spatula until it's soapy in texture.
2. Add the flour and knead the dough with a stand mixer's dough hook for a couple of minutes. Let it rest for 20 minutes for autolyse.
3. Add the salt and knead with the same hook for another 5 minutes, then turn off the mixer, add the olives and fold them into the dough by hand.
4. Shape the dough into a ball and leave it in a warm place for a couple of hours to ferment; during this time, fold it right in the bowl - stretch the dough out and gather it back into a ball.
5. Transfer the dough to a rectangular container lined with cheesecloth and refrigerate overnight, for 8-10 hours.
6. In the morning, score it with a disposable blade and preheat the oven to 250 °C.
   
7. Place a baking sheet on the rack below. Put the bread in the oven, pour half a cup of boiling water into the pan below and bake for 5 minutes.
8. Open the oven, mist the bread and the oven walls well with water to create steam, close the door and bake for another 10 minutes.
9. Lower the temperature to 220-230 °C and finish baking for another 15-25 minutes. Let the finished bread cool completely before slicing.
   

Notes

Thanks to the overnight fermentation, this bread turns out especially airy.

Tips

• Add the olives at the very end of kneading and fold them in by hand so they don't tear the dough.
• It's easiest to transfer the dough into a rectangular container lined with cheesecloth and refrigerate for 8-10 hours.
• A disposable blade is the easiest way to score the bread.