Cheddar and olive bread

Cheddar and olive bread


  • 150 g fed sourdough starter
  • 250 g water
  • 25 g olive oil
  • 500 g bread flour
  • 10 g salt
  • 110 g finely grated cheddar cheese
  • 55 g black olives, chopped
  • 55 g green olives, chopped


  1. Two days in advance of baking, take the starter out of the fridge, feed it, and leave it somewhere warm.
  2. The next day, combine starter, water, oil, and flour in a bowl. Mix it together with your hands.
  3. Let this rest for 30 minutes.
  4. Add the salt, and sprinkle a tablespoon of water over it to help it dissolve. Fold the dough over itself a few times to incorporate.
  5. Leave the dough in a warm spot overnight to rise.
  6. Add the cheese and olives to the dough, then fold it over a few more times to mix them through.
  7. Turn the dough out onto a work surface and shape into a smooth, tight ball.
  8. Coat the bottom of a Dutch oven lightly with cornmeal.
  9. Place the dough in the Dutch oven for the final rise. This should take 1-2 hours and is done when the dough is slightly puffy.
  10. Near the end of the final rise, preheat the oven to 450ºF.
  11. Place the Dutch oven with the risen dough into the oven, cover with a lid, and lower the temperature to 400ºF.
  12. Bake for 20 minutes, then remove the lid and bake for 40 more minutes. The bread is done when it is a deep golden brown.
  13. Remove the bread to a cooling rack and allow to cool completely before slicing.

Sourdough starter: day 1

I’m going to try making sourdough bread this weekend. So I will need to make some starter. Hopefully it will be ready in time.

Flour/water batter in a bowl

  • 4 oz flour
  • 4 oz water

Mix the flour and water in a bowl until it forms a smooth thick dough. Cover lightly and let it sit for 24 hours somewhere with a temperature of 70-75°F.

Come back tomorrow to follow the progress.