Olivenbrot, San Francisco Sauerteig

Rating: 3.40 / 5.00 (5 Votes)

Total time: 45 min

Servings: 2.0 (servings)


Main dough:

Found & Spread Has It:


The day before, sift the flour into a suitable bowl, make a well, add the yeast and lukewarm water and knead for 2 minutes with the dough hook of a mixer. Cover and let rise.

The next day, chop the olives and tomatoes for the main dough. Sift flour with salt, crumbled Dampfl, olives, yeast and tomatoes into a loose dough.

Knead on floured surface until dough is soft and elastic. Cover and let rise at room temperature for 1, 5-2 hours until doubled in volume.

Knead again, shape into oval loaves and place on parchment paper lined baking sheets. Cover with a floured tea towel and let rise for 1.5 hours until doubled in volume. Spread the bottom of the oven with terracotta bricks, preheat to 250 °C (gas 5, convection oven 230 °C ).

Carefully place the breads on the bricks with the parchment paper, pour 100 ml of water on the oven bottom, put a cup filled with water on the bottom, close the door on the spot. Reduce the temperature to 190 °C (gas 2-3, convection oven 170 °C ) and bake for 15 minutes. Then reduce the temperature to 170 °C (gas 1-2, convection oven 150 °C ). Bake for another 30 minutes.

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