How to Make Sourdough with Olives and Sundried Tomatoes

Quick answer

To make sourdough with olives and sundried tomatoes, fold the add-ins into a well-developed sourdough dough during the first few turns, then shape and bake as usual. The key is balancing moisture from the tomatoes with the tangy sourdough crumb.

Step-by-step guide to baking sourdough with olives and sundried tomatoes

1. Prepare your sourdough starter: Feed your starter 8–12 hours before mixing the dough. It should be bubbly and double in volume. A ripe starter gives the best rise and tang. A sluggish starter will produce a dense loaf; wait until it passes the float test.
2. Mix the dough and autolyse: Combine bread flour, water, and a small amount of whole wheat flour (about 10% of total flour). Let it rest for 30–60 minutes. This hydrates the flour and develops gluten naturally. Don't skip the autolyse—it makes the dough easier to handle and improves crumb structure.
3. Add salt, starter, and mix: Add your ripe starter and salt to the dough. Mix by hand or with a dough scraper until fully incorporated. The dough will be shaggy at this stage. Use cool water (around 70°F/21°C) to keep fermentation slow and even.
4. Fold in olives and sundried tomatoes: Pat the sundried tomatoes dry with a paper towel to remove excess oil. Roughly chop the olives if they are whole. During the first two stretch-and-fold turns (30 minutes apart), gently incorporate the add-ins. Distribute them evenly without overworking the dough. If the dough feels too wet, reduce the tomatoes slightly or add a tablespoon of flour during folding.
5. Bulk ferment with stretch and folds: Perform 4–6 stretch-and-fold turns every 30 minutes over 2–3 hours. The dough should become smooth, elastic, and slightly puffy. Let it rest for the remainder of bulk fermentation until it has increased by about 50%. Watch the dough, not the clock—warm kitchens speed up fermentation, cool kitchens slow it down.
6. Shape the loaf: Turn the dough onto a lightly floured surface. Shape it into a boule or batard using a bench scraper. Place it seam-side up in a floured banneton or a bowl lined with a floured towel. Don't deflate the dough too aggressively—you want to preserve the gas bubbles for an open crumb.
7. Cold retard overnight: Cover the banneton with a plastic bag or damp towel and refrigerate for 12–18 hours. This develops flavor and makes scoring easier. A shorter retard (8 hours) works in a pinch, but the flavor will be less complex.

Choosing your bread

• Country Sourdough With Olives & Sundried Tomatoes: Country Sourdough With Olives & Sundried Tomatoes from W-qameh is a bestseller available sliced or unsliced. If you prefer not to bake from scratch, this ready-made loaf delivers the same flavor combination. Choose sliced for easy sandwiches or unsliced for a rustic presentation.