Poppy Seeds and Olive Oil 🌾 SOURDOUGH BREAD

I really love this recipe and I’m sure you’ll enjoy it too!
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Ingredients for 1 loaf:

40 g whole wheat flour
360 g bread flour (all-purpose flour)
280 g water + a pinch of saffron (or turmeric) just for color
100 g active starter
8 g salt
(You can adjust the amount of water depending on the flour you use.)

Add-ins:

– 10 g poppy seeds
– 20 g olive oil

Dough temperature during fermentation: 24-25°C (75-77°F)
Warm fermentation: ~ 7 hours
Cold fermentation: ~16 hours

PROCESS:

1. Mix the water, sourdough starter, and flour until combined. Let it rest for 40 minutes (fermentolyse).

2. Add salt, mix until fully dissolved, and rest for 20 minutes.

3. Add poppy seeds and olive oil, mix until well incorporated. Rest for 40 minutes.

4. Do 3 sets of coil folds with 40-minute intervals between each.
After the last fold, leave the dough to ferment for 3–3.5 hours, it should increase in size and show small surface bubbles.

5. Shape the dough into a boule (round) or batard (oval) and place it seam-side up in a floured proofing basket.

6. Refrigerate overnight for cold fermentation.

7. In the morning, place it seam-side down on parchment paper, score, and prepare for baking.

BAKING:

1️⃣ Open baking (on baking steel or stone):

Preheat to 250°C (480°F) with a tray at the bottom for steam.

Transfer bread to the hot surface, pour boiling water into the lower tray, and close the oven door quickly.

Bake 20 min at 230°C (445°F) with steam, then remove the water tray and bake 15-20 min at 200°C (390°F).

2️⃣ Dutch oven:

Preheat the oven with the Dutch oven inside to 250°C (480°F).

Bake 20 min covered at 230°C (445°F), then 15-20 min uncovered at 200°C (390°F) until golden brown.

This bread comes out soft, fragrant, and full of flavor 🤍
If you try this recipe, share your results in the comments, I’d love to see your creations! 🥰🤍

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