Low Sodium Olive Sourdough Bread
Discover the delightful balance of flavor and nutrition with this Low Sodium Olive Sourdough Bread, a wholesome twist on the traditional artisanal loaf. Made with a blend of all-purpose and whole wheat flour, this bread gets its tender crumb and tangy taste from a 100% hydration sourdough starter. The addition of pitted kalamata olives introduces bursts of salty richness without overwhelming sodium levels, while a splash of extra virgin olive oil enhances the dough’s texture and aroma. This recipe features a slow fermentation process, including gentle stretches and folds to develop structure, and an overnight proof for improved flavor. Perfectly baked in a Dutch oven to achieve a crackling crust, this bread is a must-try for health-conscious food lovers and sourdough enthusiasts alike. Serve it fresh with your favorite spreads or build a hearty sandwich that’s both delicious and nutritious!
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 120 grams Whole wheat flour
- 150 grams Sourdough starter (100% hydration)
- 360 milliliters Water
- 100 grams Pitted kalamata olives, chopped
- 15 milliliters Extra virgin olive oil
Instructions
Combine 480 grams of all-purpose flour and 120 grams of whole wheat flour in a large mixing bowl. Set aside.
In a separate bowl, mix 150 grams of sourdough starter with 360 milliliters of water until fully combined.
Add the starter mixture to the flour and mix with a spatula until a rough dough forms, making sure there is no dry flour left in the bowl.
Let the dough rest, covered, at room temperature for 30 minutes to autolyse.
After the autolyse period, add 15 milliliters of extra virgin olive oil to the dough. Mix well until the oil is fully incorporated.
Gently fold in 100 grams of chopped pitted kalamata olives, ensuring they are evenly distributed throughout the dough.
Cover the dough and let it rest at room temperature for about 4 hours, performing a series of stretches and folds every 30 minutes during the first 2 hours.
After the bulk fermentation, turn the dough onto a lightly floured surface and shape it into a round or oval loaf, depending on your preference.
Transfer the shaped dough into a floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate overnight or for at least 8 hours for final proofing.
Preheat the oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
Carefully take the cold dough out of the fridge and place it onto a piece of parchment paper. Score the top of the dough with a sharp knife or blade.
Using the parchment paper, lift the dough and place it inside the preheated Dutch oven. Cover with the lid.
Bake the bread for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes or until the crust is golden brown.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1428 mg | 62% | |
| Total Carbohydrate | 491.5 g | 179% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 1.9 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
