Sourdough Bread & Greek Olive Oil Recipe

Build levain (evening before or 6–8 hours prior)

In a clean jar or bowl, mix 150 g active 100% hydration sourdough starter with 150 g water until dissolved. Add 150 g bread flour and stir until combined into a thick batter. Cover loosely and leave at room temperature (20–24°C / 68–75°F) for 6–8 hours until bubbly and roughly doubled. Use when peak (domed, aromatic).

Autolyse

In a large mixing bowl, combine 500 g bread flour and 100 g whole wheat flour. Add 420 g lukewarm water and mix until no dry flour remains. The dough will be shaggy and sticky. Cover and rest for 30–45 minutes to hydrate (autolyse).

Mix levain and salt

After autolyse, add 300 g of the built levain to the dough. Sprinkle 12 g salt over the surface. Pinch or fold the dough to incorporate the levain and salt, then pour 1–2 tablespoons water if needed to help dissolve the salt and distribute the levain. Mix by squeezing and folding for about 2–3 minutes until roughly homogeneous; dough should feel cohesive but still tacky.

Bulk fermentation with folds

Cover the bowl and begin bulk fermentation at room temperature (about 24°C / 75°F). Over the first 2.5–3 hours perform 4 sets of stretch and folds every 30–45 minutes: reach under one side of the dough, stretch it up and fold over the top, rotate the bowl and repeat 4–6 times per set. After the final set let the dough rest undisturbed until it has increased by about 25–50% and shows visible bubbles (total bulk fermentation ~4–5 hours depending on temp).

Pre-shape and bench rest

Turn the dough onto a lightly floured surface. Using a bench scraper, pre-shape into a loose round by folding edges into the center. Let bench rest for 20–30 minutes, uncovered, to relax the gluten.

Final shape

After bench rest, shape the dough into a tight boule or bâtard: cup the dough and rotate it on the counter while pulling it toward you to create surface tension. Place seam-side up in a well-floured banneton (or bowl lined with floured towel).

Proof

Cover and proof at room temperature for 1–2 hours until slightly risen, then refrigerate (cold retard) for 10–14 hours to develop flavor and make scoring easier. If short on time, proof at room temp for additional 1–2 hours until puffy but not overproofed.

Preheat oven and prepare

About 45 minutes before baking, place a Dutch oven (or baking stone and steam tray) in the oven and preheat to 250°C (480°F). If using a Dutch oven, preheat the pot with the lid on. Leave sufficient time for the oven and pot to reach temperature.

Score and bake

Remove dough from refrigerator. Turn it onto a piece of parchment (seam-side down). Using a lame or sharp knife, make 1–3 quick slashes (about 5–7 mm deep) to control expansion. Brush the top lightly with 1–2 tbs Greek olive oil for flavor and a glossy crust. Carefully transfer the dough with parchment into the preheated Dutch oven, cover, and bake at 250°C (480°F) for 20 minutes covered to trap steam. After 20 minutes, remove the lid, reduce oven to 230°C (450°F), and bake uncovered for 20–25 minutes until crust is deep golden-brown and internal temperature reaches about 96°C (205°F).

Rest

Carefully remove the loaf to a cooling rack and let rest for at least 1 hour before slicing to allow crumb to set.

Serve with Greek olive oil

Pour 60 ml high-quality Greek extra virgin olive oil into a shallow dish. Optionally add a small pinch of coarse sea salt and a torn rosemary leaf for aroma. Slice the rested sourdough and serve with the olive oil for dipping.