this is enough to make 2 loaves.
2 cups sourdough starter
2 cups water
6 cups flour (more or less depending on moisture of dough)
4 tablespoons olive oil
2 tsp active dry yeast
2 tsp sugar
2 large sprigs of rosemary(chopped finely)
1 cup olives (i used an olive spread and chopped Kalamata olives)
corn meal
add water,oil,sugar and yeast, let proof for ten minutes. Add starter and the rest of the ingredients..mix well. I dont use a mixer so i kneeded for a few minutes then let it rest for 10 minutes, then came back and kneeded some more.
cover with cling wrap and let raise until tripled in size. approx 3 hours.
after three hours punch down. i formed into rustic looking loaves, sprinkled corn meal on my pizza peel and let it raise for an hour.
preheat oven 475 - i used a pizza stone to cook mine on.
you can also cook it in a enameled dutch oven.
finishing pictures coming later.
2 cups sourdough starter
2 cups water
6 cups flour (more or less depending on moisture of dough)
4 tablespoons olive oil
2 tsp active dry yeast
2 tsp sugar
2 large sprigs of rosemary(chopped finely)
1 cup olives (i used an olive spread and chopped Kalamata olives)
corn meal
add water,oil,sugar and yeast, let proof for ten minutes. Add starter and the rest of the ingredients..mix well. I dont use a mixer so i kneeded for a few minutes then let it rest for 10 minutes, then came back and kneeded some more.
cover with cling wrap and let raise until tripled in size. approx 3 hours.
after three hours punch down. i formed into rustic looking loaves, sprinkled corn meal on my pizza peel and let it raise for an hour.
preheat oven 475 - i used a pizza stone to cook mine on.
you can also cook it in a enameled dutch oven.
finishing pictures coming later.