Mediterranean Olive and Herb Sourdough Loaf
Our artisanal Mediterranean Olive & Herb Sourdough Loaf recipe is designed for sourdough bakers seeking depth of flavour and visual appeal. Using le’sourdo® Durum Wheat Sourdough Powder and SwissBake® Type 55 Flour, our sourdough bread recipe delivers a well-balanced crust, open crumb structure, and aromatic profile. Ideal for gourmet sandwich offerings or artisanal bread baskets, deli counters, brunch & high-tea buffets.
INGREDIENTS
For Preferment – Day 1
• le'sourdo® Durum Native – 50 g
• SwissBake® T55 Flour – 100 g
• Water – 150 g
For Preferment – Day 2 (Feeding)
• SwissBake® T55 Flour – 100 g
• Water – 100 g
For Main Bread Dough
• SwissBake® T55 Flour – 1400 g
• Preferment – 500 g
• Water – 750g to 800g
• Black Olives – 100 g
• Sun-Dried Tomatoes – 100 g
• Salt – 27 g
• Fresh Rosemary – 25 g
• Garlic Powder – 10 g
METHOD
For preferment preparation: Combine DurumNative, T55 flour & water. Allow to ferment for 24 hours at 22°C to 24°C. Feed with fresh flour and water on Day 2. Use once it shows active fermentation.
Combine all ingredients (including preferment) in a spiral mixer. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24°C to 26°C. Rest the dough for 60 minutes. Refrigerate dough at 4°C to 8°C for 16–20 hours. Acclimate at 24°C for 45 minutes before baking. Divide into 600 g loaves, shape, and proof at 32°C, 85% humidity for 40 minutes. Bake in deck oven at 240°C falling to 210°C with steam for 35–40 minutes.