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Sourdough with olives (loaf 5)

This morning I baked a sourdough loaf with olives!


I used those briny crinkled black olives, cutting a handful of them off the pits. After the initial overnight rise, I placed the dough on a towel coated generously with corn meal and spelt flour, then I spread the olives on top of the dough. After that I folded the sides of the dough to the middle. I let the dough sit wrapped in the towel for half an hour then baked as usual at high temps in a Dutch oven (30 minutes with the lid and 15 more without).

It’s a super-tasty sourdough, with good chewiness and lots of crunch in the crust.

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