Double Olive Lemon Pepper Sourdough Pan Loaf

I once made a bread with olives and loved it, but that was years ago now.  To increase the complexity of the flavour in this loaf I added lemon zest and cracked peppercorns to my country sourdough formula.  The flavour of both types of olives along with the lemon zest and hints of pepper really come through on this bread.  I didn’t get photos, but I did use the bread to make a non traditional version of a Philly Cheesesteak sandwiches for dinner last night that were delicious. 

For one 9x4x4” Pullman pan

Overnight levain build, at 74°F about 10-12 hours to rise 3x.

The night before, slice the olives and place them into a bowl with the lemon zest and cracked peppercorns.  Mix, cover and place this into the fridge.

In the morning add salt to water and dissolve.  Add levain and mix.

Add flours and knead until good gluten development, I will use my Ankarsrum Assistent and mix until a good windowpane is achieved about 10 mins.  Add the olives, lemon zest and cracked peppercorns and mix only until well distributed.

Remove dough from the bowl and do some slap and folds.  Next set up aliquot jar.

Bulk fermentation at 82ºF.

End bulk when aliquot jar reaches 40% rise.

Shape the dough into a batard and place in buttered Pullman pan.  Optional, sprinkle poppyseeds on the bottom and sides of the pullman pan.

Shape and allow an initial final proof warm until 100% rise in aliquot jar, start oven preheat 425ºF preparing for steam bake.

Allow the dough to rise until within 1 cm of the rim of the pan and then bake immediately or about 130% rise in the aliquot jar.

Once oven reaches 425ºF score top of dough and then brush with water.  Optional sprinkle with seeds and then score.  Transfer to oven and bake with steam for 25 mins.  Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF.  Bake for another 30 mins rotating as needed until browned.  Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.

My Index of Bakes.