Sourdough olive bread / Pan de masa madre con aceitunas #food #sourdough #shrots #shortvideo

Sourdough olive bread

Ingredients:
• 90g active starter
• 297g water
• 450g strong flour
• 10g salt
• 80 g of chopped pitted black olives
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• 1 teaspoon of smoked paprika

Mix the sourdough starter, water, flour and salt in a bowl.  Knead for about 5 minutes, cover and set aside the dough for an hour. Then do 2 stretch and folds every 30 minutes. 30 minutes later, add the olives, onion powder, garlic powder, sprinkle smoked red pepper on each stretch and fold. Do one more stretch and folds after 30 minutes. Then wait 2-3 hours or until the dough has doubled in size, it depends on the room temperature, it may take more hours. Shape the dough and place it in a banneton and leave it for 30 minutes at room temperature, then put it in the fridge for 12-16 hours.
Bake at 220°C (428°F) in a preheated cast iron pot with a lid for 25 minutes, then remove the lid and bake for another 20 minutes at 180°C (356°F).
Let the bread cool for a few hours. During this time, the moisture comes out from the inside and the crust of the bread becomes softer.
Enjoy your homemade sourdough bread with olives!

Español ⬇️

Pan de masa madre con aceitunas

Ingredientes:
• 90 g de masa madre activa
• 297 g de agua
• 450 g de harina de fuerza
• 10 g de sal
• 80 g de aceitunas negras picadas y sin hueso
• 1 cucharadita de cebolla en polvo
• 1 cucharadita de ajo en polvo
• 1 cucharadita de pimentón ahumado

Mezcla la masa madre, el agua, la harina y la sal en un bol. Amasa durante unos 5 minutos, tapa y deja reposar la masa durante una hora. Luego, estira y dobla 2 veces cada 30 minutos. 30 minutos después, agrega las aceitunas, la cebolla en polvo, el ajo en polvo, espolvorea pimentón ahumado en cada estiramiento y dobla. Haz un estiramiento y dobla más después de 30 minutos. Luego espera 2-3 horas o hasta que la masa haya duplicado su tamaño, depende de la temperatura ambiente, puede tomar más horas. Forma la masa y colócala en un banneton y déjala a temperatura ambiente durante 30 minutos, luego métela en la nevera durante 12-16 horas.
Hornea a 220°C (428°F) en una olla de hierro fundido precalentada con tapa durante 25 minutos, luego retira la tapa y hornea otros 20 minutos a 180°C (356°F).
Deja que el pan se enfríe durante unas horas. Durante este tiempo, la humedad sale del interior y la corteza del pan se vuelve más suave.
Disfruta de tu pan casero de masa madre con aceitunas!

[zdravkaskitchen]

Ingredients:
• 90g active starter
• 297g water
• 450g strong flour
• 10g salt
• 80 g of chopped pitted black olives
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• 1 teaspoon of smoked paprika

Mix the sourdough starter, water, flour and salt in a bowl.  Knead for about 5 minutes, cover and set aside the dough for an hour. Then do 2 stretch and folds every 30 minutes. 30 minutes later, add the olives, onion powder, garlic powder, sprinkle smoked red pepper on each stretch and fold. Do one more stretch and folds after 30 minutes. Then wait 2-3 hours or until the dough has doubled in size, it depends on the room temperature, it may take more hours. Shape the dough and place it in a banneton and leave it for 30 minutes at room temperature, then put it in the fridge for 12-16 hours.
Bake at 220°C (428°F) in a preheated cast iron pot with a lid for 25 minutes, then remove the lid and bake for another 20 minutes at 180°C (356°F).
Let the bread cool for a few hours. During this time, the moisture comes out from the inside and the crust of the bread becomes softer.
Enjoy your homemade sourdough bread with olives!

[karenwalden]

Beautiful!!! You make it look so easy 🖤

[ursamajor]

Sourdough bread is NOT better than sex, but it’s close.