The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flavors of Greece Sourdough

Danni3ll3's picture
Danni3ll3

Flavors of Greece Sourdough

It was time to clean out a few items from the pantry and the fridge. I found two kinds of feta, three kinds of olives, sun-dried tomatoes and roasted peppers, both in oil. So this recipe was created with the help of Cathy’s (nmygarden) recipe from last March. http://www.thefreshloaf.com/node/55587/happy-baker

 

 

A couple of things to note: The bran from the durum and the rye was soaked for a couple of days using some water from the main dough and  olive oil drained from the peppers and sun-dried tomatoes was added.

 

Recipe

 

Makes 3 loaves

 

300 g of durum berries

50 g of rye berries

700 g of unbleached flour

725 g of filtered water (divided into 675 g and 75 g)

10 g Old Bay seasoning

15 g Pink Himalayan salt 

250 g levain (procedure is in recipe and will need additional wholewheat flour and unbleached flour)

 

Add-ins

141 g of mixed olives (50 g Kalamata, 46 g Manzanilla and 45 g Black- sliced and pitted)

66 g Feta

42 g Sun-dried Tomatoes in oil

45 g Roasted yellow and red peppers in oil

25 g of oil from the sun-dried tomatoes and the roasted peppers

 

Two nights before:

  1. Mill the durum and rye berries. Sift out the bran and soak the bran with 75 g of water. Place the soaking bran in the fridge.
  2. Add the unbleached flour to the sifted flours and reserve.

The afternoon before:

  1. Take 18 g of your refrigerated starter and add 18 g of filtered water and 18 g of wholewheat flour. Let rise in a warm place (oven with the light on -82F).

The night before:

  1. Feed the levain 36 g of filtered water and 36 g of wholewheat flour. Let rise overnight in a warm place. 

Dough making day:

  1. Feed the levain 72 g of filtered water and 72 of unbleached flour. Let rise till double. This usually takes about 5 hours.
  2. Remove the bran from the fridge and sit on counter to warm up.
  3. Crumble the feta and set aside.
  4. Drain the sun-dried tomatoes as well as the roasted peppers and save 25 g of the oil. Measure out the needed amounts and add to the feta as well as the 25 g of oil. 
  5. Drain the olives, weigh, and add to the feta mix.
  6. 2 hours before the levain is ready, mix the remaining 675 g of water with the flours and autolyse. This takes a minute or two in a mixer. Let autolyse for 2 hours.
  7. Once the levain is ready, add the Old Bay seasoning, the salt, and the levain. Mix for a minute on low until the levain is integrated, then mix on speed 2 for 5 minutes to develop the gluten.
  8. Add the feta, the olives, the sun-dried tomatoes, the peppers and the oil as well as the soaked bran. Continue mixing on speed 2 until the add-ins and the oil are evenly distributed throughout the dough. Cover and let rest 30 minutes.
  9. Do 4 sets of folds at 30 minute intervals, then do one more set an hour or so later. Let rise for another hour or so until you see lots of small irregular bubbles through the wall of your container. 
  10. Then put in the fridge to continue rising for 2 hours. The dough rose about 30%.
  11. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~795g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter. 
  12. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
  13. Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours. 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 25 minutes. Internal temperature should be 205F or more.

 

 

I included a before and and an after proofing shot so they can be compared. This was after 9 hours. A small but definite rise. 

Comments

Danni3ll3's picture
Danni3ll3

after 10.5 hours proofing. 

isand66's picture
isand66

This sounds delicious except for the olives (sorry but I detest them unless they are made into oil!).  I have use feta cheese in a bread before as well and love the salty flavor it adds.

The addition of the Old Bay seasoning was a surprise.  How did that taste?

Great creative and tasty bake!

Edo Bread's picture
Edo Bread

Nice One - good flavor choices!

Bread1965's picture
Bread1965

I'm always amazed by what you come up with! And how it always looks so good!

Danni3ll3's picture
Danni3ll3

and then combine it with another idea from there, then put my twist on it and there you go!

Glad to see you posting! I was just thinking of you yesterday and wondering how things were going with you. You must have read my mind since here you are!😊

Elsie_iu's picture
Elsie_iu

If Ian doesn't want the olives, he can pick them all out and I'll deal them all :) I used to hate olives as well...Hmm... when did I develop a fondness for them? Feta, sun-dried tomatoes, olives and roasted peppers are foods that I can eat plain by the spoonful! You get all saltiness, tanginess, sourness and sweetness with this combo. It's almost unbeatable when you add durum to the mix. The only way to improve it is putting some sprouted flour into it. However, that is what I, a total sprouted-grains addict, would say about every loaf of bread in the world :)

Can't wait to see the crumb!

Danni3ll3's picture
Danni3ll3

I could tell that it was going to be awesome when I was cutting into it and it is. One happy baker here! And the taste!!! You really have to make it! The Old Bay seasoning just gives it that extra kick of flavour!

Postal Grunt's picture
Postal Grunt

I was surprised at the number of ways people in the Maryland and DC area used Old Bay when I visited there but this is the first time I've read about it in bread. Is it an idea that you appropriated from someone else or were you just free styling when you made the decision?

Danni3ll3's picture
Danni3ll3

just a few years ago. It isn’t available in Canada but the border is close and I bought a big container of it once I realized how much I loved it. I find it similar to Lawry’s seasoned Salt but with more zing to it. And I love Seasoning salt! 

The idea came from Cathy’s recipe that I referred to and gave the link at the top of my post. I just might try replacing part of my salt on.a regular basis with Old Bay. It certainly didn’t seem to hurt the bread. 

dabrownman's picture
dabrownman

to me when it goes up to rings on your benneton.  The 2nd batch had to be a bit over 85% and both batches would be near perfect for a bread like this that needs to hit the heat at 85% proof and why the spring, bloom and crumb were so nice!  If you aren't putting shrimp or crab in the bread, you can leave out the Old Bay for me but it does sound interesting.  But, you can't leave out the olives.  They are what makes this bread great  Very well done indeed!  Just lovely!

Happy baking Danni