Olive Oil Sourdough Loaves

🥘 Ingredients

• all ingredients:*
• final dough:*
• flour (100)
  2350 g
• levain 50:*
• oil (olive)
  200 g
• olive oil (17)
  200 g
• salt (2)
  50 g
• starter
  300 g, 60-90 g
• sugar (1.2)
  30 g
• warm water
  90 g
• water (69)
  1530 g

🍳 Cookware

• bowl
• pan

1. 1

   Gather all ingredients:* , final dough:* , levain 50:* , starter , water , sugar , water , sugar , flour , salt , salt .

   all ingredients:*, final dough:*, levain 50:*, starter: 300 g, water: 815 g (69), sugar: 15 g (1.2), water: 715 g, sugar: 15 g, flour: 985 g, salt: 25 g (2), salt: 25 g
2. 2

   *To build the levain:* In a medium bowl , mix the mature starter , flour , and warm water . Cover and leave in a warm place ⏱️ 3-4 hours until doubled in size. You can use your levain immediately, or refrigerate it for ⏱️ 12 hours to use later or the next day

   starter: 60-90 g, flour: 1185 g (100), warm water: 90 g
3. 3

   _To make the final dough mix:_ STEP 1: In a large bowl, mix all the final dough ingredients until there is no dry flour remaining. Once ingredients are just combined, turn dough out on to your work surface and knead it with your palm until it is smooth on the surface.

   flour: 180 g
4. 4

   STEP 2: Transfer the dough to a large, clean bowl coated with a little oil and let rise at room temperature for ⏱️ 4 hours . You do not need to stretch or fold this dough during the initial rise. Cover the dough and refrigerate it without shaping, for ⏱️ 8 hours .

   oil: 200 g (olive)
5. 5

   _To shape and proof the dough:_ STEP 1: Lightly coat 2 loaf tins with olive oil . Set aside.

   olive oil: 200 g (17)
6. 6

   STEP 2: Take the dough out of the fridge. Place the dough on a lightly floured work surface, divide it in half, and shape each piece using a tension roll. Put each loaf into a prepared tin.
7. 7

   STEP 3: Cover the dough and let proof for ⏱️ 3-4 hours , or until soft to the touch and jiggly when you move the pan .
8. 📝

   Servings: 2 loaves

9. 📝

   **Orignal Recipe:** _Levain Build:_ 100 g mature starter 200 g bread flour 180 g warm water

10. 📝

    _Final Dough Mix_ 1 kg all-purpose flour 200 g olive oil, plus more for coating 650 g water 25 g sea salt 350 g levain

11. 📝

    5/19/2021: Made this and it was awesome. This is the correct dough amount for 3 1-pound loaves. 69% water was a little high for not bread flour, butttttt I didn't read the instructions first where it goes into the fridge and gets shaped cold before going into a pan, so it's probably fine. Also, I didn't care for how brown the top got cooking at 450º. I'd like to find a lower temp/time.