This Olive Oil Sourdough Loaf is my GO TO recipe for delicious weekly bread for my family. I absolutely

love gifting a fresh loaf of this to dinner guests, new friends, and sweet families with newborn babies. It’s truly

the perfect loaf to bless someone on any occasion. This recipe is so versatile and can be shaped into a boule, a

sandwich loaf, individual dinner rolls, even breadsticks. It’s simple, delicious and with it, you’ll be a sourdough

master in no time.

Ingredients:

• 50 grams active sourdough starter

• 350 grams filtered, warm water

• 500 grams unbleached all purpose flour (organic if possible)

• 9 grams salt

• 1 drizzle olive oil (baker’s choice on the amount)

Instructions:

1. In a large mixing bowl, combine the active sourdough starter, warm water, and olive oil.

2. Add in the flour and salt, mixing until a shaggy dough forms.

3. Cover the bowl and let rest for 1 hour.

4. After 1 hour, preform 4 stretch & folds (one for each side of the dough - top, left, bottom & right). Cover the bowl and let the dough rest for 45 minutes.

5. Repeat step 4, three more times until you’ve preformed four sets of stretch & folds - spaced 45 minutes apart.

6. After the fourth stretch & fold, cover the mixing bowl again and let the dough bulk ferment on the counter for 5-8 hours. You’re looking for the dough to almost double in size, produce bubbles & create a dome shape, slightly pulling away from the mixing bowl.

7. Flour a clean surface (counter top, cutting board, etc) and pour the dough out onto the floured surface.

8. Shape your dough. There are a number of ways to accomplish this and really, it’s up to your preference. You can shape the dough and place it into a sandwich loaf pan… you can shape the dough into a round (boule) loaf… you can shape the dough into an oval (batard) loaf… you could even divide the dough further and make baguettes. Whatever shape fits best with your family’s needs… do that. :)

9. Place the shaped dough in a floured proofing basket, pan or bowl, cover, and put it in the fridge for up to 48 hours. The cooler fridge temps slow down fermentation & help to develop more “sour” flavor. I typically let my loaves sit in the fridge for 12 hours.

10. When you’re ready to bake, preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat. If you’re cooking a bread loaf, the bread pan (with dough inside) can be placed in the oven once the temperature reaches 450*.

11. Before baking, five your dough a score - this can be decorative or as simple as a single line down the center of the dough. As your bread bakes, your loaf with expand and need to let out steam. Your score will give the loaf a specific place to release the steam.

12. If baking in a dutch oven, transfer the dough into the hot Dutch oven, cover, and bake for 30 minutes.

13. Remove the lid and continue baking for an additional 20-25 minutes, or until the loaf is golden brown and has an internal temperature above 205 degrees Farenheit.

14. And for the hardest part… Allow the sourdough loaf to cool before slicing.