I mixed up a preferment for some Rosemary Calamata Olive Sourdough bread. The preferment was really nice and bubbly the next day. Then I added the rest of the ingredients and put the dough into the refrigerator for an overnight rest.
Next morning I baked up the loaves, they weighed 1.5 lbs each:
This dough was a mixture of Rye, Whole Wheat and Bread flour. It also has Basil in it.
Here are both loaves together:
This dough was made up using Northwest Sourdough starter.
Here is a picture of the crumb:
This bread is superb! The flavor is exceptional! It has a wonderful tang, flavorful olives and a whiff of Rosemary and Basil. I will be putting this recipe in the Special Recipe folder.
Filed under: Sourdough Baking |