Homemade Sourdough Kalamata Bread

Sourdough Kalamata Loaf | Deco Tartelette

I tend to use the word favorite quite loosely if you haven't noticed. I have lots of favorite things as do most people and this Sourdough Kalamata is another favorite of mine! It has a crispy crust, is packed full of rich, kalamata olives, and is perfectly soft on the inside...happy baking!Sourdough Kalamata Bread (Makes 1 small loaf)Ingredients:1 cup of sourdough starter (purchase at your local natural foods store or make your own…see recipe below)3 cups organic bread flour1 1/2 cups filtered water2 teaspoons rose salt or kosher salt1/2 cup organic kalamata olives, pitted and halvedDirections:Using a stand mixer fit with a dough hook attachment, mix starter and flour. Begin to slowly add the water until combined. Cover with plastic wrap and let rest for about 8 hours.Once the dough has doubled in size, place one cup of the dough in a ball jar (this will be your starter for future batches, use every three weeks to keep the starter active). Add salt and olives to the dough.Preheat oven to 450 degrees. Place a 5.5 quart enameled cast iron French oven in the stove with the lid on for 30 minutes. Meanwhile, flour your hands before handling the dough since it will be very sticky. Place the dough on a heavily floured surface and form into a ball. Cover and let rest while the French oven is preheating. Then, place the dough in the French oven and cover with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 15 minutes. Let cool slightly. Store in a paper bag.Sourdough StarterPlace 1 cup of warm water and 1 cup of organic bread flour in a bowl. (You can also use ½ cup bread flour and ½ cup rye or whole wheat flour). Mix. Pour into a 2 quart ball jar. Cover with cheesecloth and secure with a rubber band. Store at room temperature. For the next five days, you will need to feed the starter ½ cup bread flour and ½ cup warm water. The mixture will slowly develop into a starter. You will be able to smell the sourdough aroma and the mixture will begin to bubble. It is ready to use after five days. You can also purchase sourdough starter at your local natural foods store or online.Recipe + Photography by Cassie Winslow