April sees the publication of our new book by master baker Emmanuel Hadjiandreou, How To Make Sourdough, AND today is National Sourdough Day (who knew, right?!) So, in honour of this auspicious occasion, we decided we’d get baking this weekend with an unusual loaf from this beautiful book. As with all sourdoughs, you need a starter before you start baking. Emmanuel shares his recipe for making the starter in the book, but you can use your own, or perhaps you know someone who has one going already. Happy baking!
Olive And Tomato Rye Sourdough
Savoury rye bread is quite unusual, but the sourness of the rye, the sweetness of the tomato and the saltiness of the olives makes this a winning combination. For the best flavour and texture, eat this loaf the day after you bake it.
Making the pre-ferment 8 hours
Making and shaping the dough 15 minutes
Final proofing 1–2 hours
Resting in the fridge 30 minutes
Baking 30–40 minutes
Cooling 30 minutes
100 g/¾ cup dark rye flour, plus extra for dusting and topping the loaf
3 g/½ teaspoon salt
50 g/scant ½ cup chopped olives (I’ve used olives stuffed with anchovies)
100 g/1½ cups sundried tomatoes (reduce to 1 scant cup if they are packed in oil)
100 g/100 ml/7 tablespoons hot water (just boiled)
For the pre-ferment
100 g/¾ cup dark rye flour
75 g/2½ oz. rye sourdough starter
100 g/100 ml/7 tablespoons cold water
18-cm/7-inch round sandwich pan, greased with vegetable or sunflower oil
Makes 1 x 18-cm/7-inch loaf
To make the pre-ferment, add the dark rye flour, the rye sourdough starter and the cold water to a large mixing bowl and mix with a wooden spoon. Leave to ferment for 8 hours or overnight, covered with a small mixing bowl acting as a lid.
The next day (or after 8 hours), prepare the dough. In a small mixing bowl, mix the dark rye flour, salt, olives and sundried tomatoes together and set aside. This is the dry mixture.
Add the dry mixture to the bubbling pre-ferment, add the hot water and mix thoroughly with a wooden spoon.
Transfer the dough to the prepared sandwich pan.
Sprinkle some extra dark rye flour on top for decoration. Slash the loaf with a sharp serrated knife or a lamé with a design of your own choice.
Allow to rise for 1–2 hours. Cover with a shower cap or a small mixing bowl if a skin starts to form. You will know when the dough is ready because cracks and little air holes will appear on the floured surface.
Preheat the oven to 250°C (500°F) Gas 9. Place a deep roasting tray at the bottom of the oven.
Place the loaf in the preheated oven. Pour a cup of water into the hot roasting tray and lower the temperature to 220°C (425°F) Gas 7.
Bake for 30–40 minutes until golden brown.
Turn the loaf out of the loaf pan and tap it on the bottom. If you hear a hollow sound, it is ready. If the loaf is still soft, return it to the oven for a further 10–15 minutes.
Allow the loaf to cool on a wire rack.
How To Make Sourdough by Emmanuel Hadjiandreou is available to preorder here.