The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Olive, Walnut, Sunflower Seed Sourdough with Herbes de Provence

Danni3ll3's picture

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!


leslieruf's picture

lovely crumb, bet it tastes wonderful!


IceDemeter's picture

Perfect crumb, perfect shaping, and no doubt an outstanding flavour --- even with an extra "nap" for the dough to suit your own schedule!

It's great to see that you so easily slip back in to your great results, but still keep trying different techniques and recipes, too.  They may not always work out how you want them to, but it's worth the attempt and there is always another great bake like this one to get you back on track...

Lovely loaf, Danni3ll3 --- and I hope that you get more time between goldens and knotheads to keep baking happy!

isand66's picture

This one looks perfect!  Love that crumb and this must taste amazing.


cfraenkel's picture

Feeding up the starter so I can try this one.  Thanks for the inspiration.