The Starter Jar's Best Sourdough Olive Bread: A Savory Artisan Loaf Made Easy

Step 1

In a large bowl, combine the warm water and active sourdough starter, stirring until the starter is mostly dissolved. Add the bread flour and mix until a shaggy dough forms, ensuring no dry spots remain.

Step 2

Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes to 1 hour; this process is called autolyse and helps the flour hydrate.

Step 3

Sprinkle the sea salt over the dough. Gently dimple the salt into the dough, then begin folding the dough over itself in the bowl for about 2-3 minutes until the salt is incorporated.

Step 4

Add the chopped olives and optional rosemary, then continue folding for another 2-3 minutes until the olives are evenly distributed throughout the dough.

Step 5

Cover the bowl again and let the dough rest for 30 minutes. Perform your first set of stretch and folds by gently pulling a portion of the dough up and folding it over the center, rotating the bowl a quarter turn, and repeating 4-5 times.

Step 6

Repeat the stretch and fold process every 30-45 minutes for a total of 3-4 sets. This builds strength and structure in the dough.

Step 7

After the bulk fermentation (which can take 4-6 hours depending on your kitchen temperature and starter activity), gently scrape the dough onto a lightly floured surface. Carefully pre-shape the dough into a loose round or rectangle, being careful not to degas it too much.

Step 8

Let the dough rest, uncovered, for 20-30 minutes to relax the gluten before final shaping.

Step 9

Lightly flour your work surface again. Gently shape the dough into a tight boule or batard, building tension on the surface.

Step 10

Transfer the shaped dough seam-side up into a floured banneton or a bowl lined with a floured towel. Cover it loosely and refrigerate for 12-18 hours; this cold proof deepens the flavor and makes the dough easier to score.

Step 11

Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven, invert the dough into it, and score the top with a sharp lame or razor blade.

Step 12

Bake covered for 20 minutes, then remove the lid and reduce the temperature to 450°F (230°C). Continue baking uncovered for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).

Step 13

Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely for at least 1-2 hours. Slicing too early can result in a gummy texture.