Olive, Walnut, Sunflower Seed Sourdough with Herbes de Provence
I want to thank Flour.ish.en for the inspiration for this one. The herbes de Provence that I bought have a bit of lavender so it has a nice little zing to it. I am super happy with the crumb on this one considering the amount of add-ins in it.
This recipe makes 3 small loaves. Recipe:
1. Toast 60 g of sunflower seeds and 115 g of walnuts in a dry frying pan. Cool.
2. Mix together 75 g dark olives, 75 g green olives, 2 tsp herbes de Provence, zest of one lemon, 650 g unbleached flour, 200 g multigrain flour, 102 g fresh milled einkorn, 50 g freshly ground flax seed as well as the walnuts and the sunflower seeds. Add 700 g of water, mix well, and let sit for about an hour or so.
3. Add 30 g plain full fat yogurt, 20 g of sea salt and 266 g of 80% four stage levain. I use folding and pinching to integrate everything well.
4. Do 3 sets of folds about 30-45 minutes apart and let rise in a warm place (82F) until double. I had to run out so there was a little side trip to the fridge to slow it down till I was ready to deal with it.
5. Divide into ~780 g loaves and pre-shape. Let rest 15 minutes and do a final shape. The dough being cold was surprisingly easy to shape. The loaves went into rice floured bannetons and were covered by plastic bowl covers.
6. I let the bannetons sit out on the counter for about an hour and half (because the dough was cold and I wanted to give a kick start to the proofing) and then put them in the fridge for the night. After 8 hours in the fridge, the loaves were nicely proofed and they were baked in a pre-heated 475 F oven in dutch ovens. Immediately after loading the oven, drop the temp to 450 F and bade for 25 minutes. Remove lids and drop the temperature to 425 F. Bake for a further 22 minutes.
I encourage everyone to give Flour.ish.en's recipe a try. The results are delicious!