The Sourdough Loaf That Tastes Like the Mediterranean

Get the Big Book of Bread: https://bakewith.us/mb5go968 Martin shares another great recipe from the Big Book of Bread. Preserved Lemon and Olive Bread gets its incredible flavor and fragrance from DIY preserved lemons, which give you some of the character of traditional preserved lemons, including their bright acidity and brininess, in a fraction of the time. The combination of lemon and olives is a classic one that’s showcased brilliantly in this bread. SHOP THE RECIPE Digital Scale: https://bakewith.us/mzu7hgo6 All-Purpose Flour: https://bakewith.us/qezd03u1 Whole Wheat Flour: https://bakewith.us/ya3xh3y6 Bowl Scraper: https://bakewith.us/vmgw8opt Bench Knife: https://bakewith.us/o6wawmgp Round Brotform and Liner: https://bakewith.us/jyjr3b02 Baking Stone: https://bakewith.us/u85ap01m RECIPE FOR PRESERVED LEMON AND OLIVE BREAD PRESERVED LEMONS 1 large lemon, cut into 1/4-inch-thick slices 1 tablespoon (12g) granulated sugar 1 teaspoon (6g) fine salt PREFERMENT 2 tablespoons (29g) sourdough culture 2 1/4 cups plus 2 tablespoons (289g) unbleached all-purpose flour 3/4 cup (173g) cold water (55ºF to 60ºF) DOUGH 2 cups plus 1 tablespoon (470g) warm water 3 cups plus 1 tablespoon (371g) unbleached all-purpose flour 1 1/4 cup plus 3 tablespoons (165g) whole wheat flour 2 1/8 teaspoons (13g) fine salt 1 1/2 cups plus 2 tablespoons (231g) drained, pitted kalamata olives, coarsely chopped 1/4 cup plus 1 tablespoon (58g) finely chopped preserved lemons (from above) Preserve the lemons: In a small saucepan, combine the lemon slices, sugar, and salt. Set aside, uncovered, to macerate, about 10 minutes. Bring the mixture to a boil over medium heat, then continue to cook until the peels are softened and the liquid has reduced slightly, 3 to 5 minutes. Transfer to a nonreactive container and cool to room temperature. Cover and let stand at room temperature overnight, 12 to 16 hours. Make the preferment: The evening before you make the dough, in a large bowl, combine the sourdough culture, flour, and water. Knead in the bowl by hand until a stiff, smooth dough forms. Cover and let stand at room temperature overnight, 12 to 16 hours. Make the dough: Finely chop the lemons. Measure out 58g and set aside for the dough. Add the warm water to the preferment, then squeeze the preferment through your fingers to break it up. Next, mix the preferment into the water until well combined. Add the flours and salt and mix until no dry spots remain. Once you’ve mixed the dough, cover and let rest for 20 minutes. Using a wet hand, perform 8 to 12 bowl folds. Cover and let rest for another 20 minutes. Using a wet hand, press indentations into the dough. Add the olives and preserved lemon, then fold the dough 6 to 8 times. Round out the dough again, cover, and let rest for 20 minutes. Perform a third set of bowl folds, then round out the dough, cover, and let rest for 20 minutes before performing the fourth and final set of bowl folds, until the dough resists stretching. Cover and let the dough rest until it is very puffy, 1 to 1 1/2 hours. Preshape the dough: Lightly flour a work surface with flour, then use a plastic bowl scraper to ease the dough out of the bowl and onto the work surface. Divide the dough into 2 equal portions (each about 900 grams). Gently preshape each piece of dough into a round and place seam side down on the work surface. Cover and let rest for 15 minutes. Shape the dough: Dust two proofing baskets with flour. Shape each piece of dough into boules and transfer to the prepared proofing baskets, seam side up. Cover and let rest at room temperature for 1 hour, then transfer to the refrigerator and refrigerate overnight, 8 to 12 hours. At the end of this slow rise the dough will feel light, almost marshmallowy. Bake the loaves: Arrange racks in the center and bottom third of the oven and preheat the oven to 475ºF with a baking stone or steel on the center rack and an empty cast-iron skillet on the lower rack. Adjust the stone and pan so that the skillet isn’t directly under the stone, making it easier for steam to reach the baking bread. Turn each loaf out of its proofing basket onto a sheet of parchment paper. Use a sharp blade to score the tops of the loaves. Transfer the loaves (still on the parchment) into the oven, placing them on the stone or steel side by side, and pour 1 cup of warm water into the skillet. Be sure to wear good oven mitts to shield your hands and arms from the steam. Quickly close the oven door to trap the steam. After 25 minutes, reduce the oven temperature to 450ºF. Continue baking until the loaves are deeply browned, about 20 minutes more. Remove from the oven and transfer to a rack to cool before slicing. CREDITS Host: Martin Philip Senior Producer: Tucker Adams Producer: Cecile Dyer Culinary Producer: Yekaterina Boytsova Editor: Robert Strype Multimedia Design: Matthew Johnson Editorial Coordinator: Rachel Burcham Executive Producer: Chris McLeod