DrakeMaiden
Sourdough Slave
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Now that I have a sourdough starter going, I am looking for ways to use it once a week, while I'm in the process of feeding it for the week. After trying several sourdough bread recipes, I finally found one that blew me away. 
I thought I would share it with everyone, in case anyone else is looking for a fabulous sourdough bread recipe.
If you have a winner sourdough bread or sourdough pancake recipe, I'd love to hear about it!
Greek Olive Loaf
Adapted from Macrina Bakery & Caf Cookbook
Makes 2 small loaves
1 cup sourdough starter, at room temperature
1 cups water, at room temperature
1 cup coarse rye flour
3 cups unbleached all-purpose flour
2 tsp sea salt
2 tsp finely chopped fresh rosemary
1 cup pitted kalamata olives, sliced in half
spray bottle of water
Note: Start this recipe early in the morning if you hope to serve the bread for dinner. It takes roughly 15 hours before the bread is finished baking.
In medium bowl, mix together starter and water, until well combined. Add flour through rosemary, stirring with a wooden spoon. Knead for 10 to 15 minutes. Let dough rest 5 minutes.
Place dough on a floured surface. Form into a rectangle, about inch thick. Evenly spread olives over the dough. Starting from one of the short sides of the rectangle, roll dough into a log. Let it rest for 1 to 2 minutes. Fold the ends in to the center, and loosely form a ball. Coat the dough in oil in a large bowl and cover with a damp towel. Let rise for about 4 hours. Dough should nearly double in size.
Punch the dough down. Divide into two equal pieces. On a floured surface, flatten one piece of dough into a rectangle. Again, starting from one of the short sides of the rectangle, roll dough into a log. Taper the ends of the loaf and form a football shape. Flour a cloth and wrap the loaf in it, seam side up. Repeat for the second piece of dough. Let rise for 1 hour. Loaves should rise slightly. Place loaves in the refrigerator for 6 to 10 hours.
Take loaves out of the refrigerator and place in a warm spot for 1 hour.
Unwrap loaves from towels and set them seam side down on an oiled baking sheet or, if using a baking stone, on a bakers peel. With a sharp knife, shallowly score a line across the top of each loaf along the length of the loaf. Place in a pre-heated 400 F oven. Mist the oven with water, with a spray bottle before closing the oven. Then after 7 minutes, mist again. In another 7 minutes, mist one last time. Bake for a total of 50 minutes. Loaves will brown. Let cool on a wire rack for 30 minutes.
I thought I would share it with everyone, in case anyone else is looking for a fabulous sourdough bread recipe. If you have a winner sourdough bread or sourdough pancake recipe, I'd love to hear about it!
Greek Olive Loaf
Adapted from Macrina Bakery & Caf Cookbook
Makes 2 small loaves
1 cup sourdough starter, at room temperature
1 cups water, at room temperature
1 cup coarse rye flour
3 cups unbleached all-purpose flour
2 tsp sea salt
2 tsp finely chopped fresh rosemary
1 cup pitted kalamata olives, sliced in half
spray bottle of water
Note: Start this recipe early in the morning if you hope to serve the bread for dinner. It takes roughly 15 hours before the bread is finished baking.
In medium bowl, mix together starter and water, until well combined. Add flour through rosemary, stirring with a wooden spoon. Knead for 10 to 15 minutes. Let dough rest 5 minutes.
Place dough on a floured surface. Form into a rectangle, about inch thick. Evenly spread olives over the dough. Starting from one of the short sides of the rectangle, roll dough into a log. Let it rest for 1 to 2 minutes. Fold the ends in to the center, and loosely form a ball. Coat the dough in oil in a large bowl and cover with a damp towel. Let rise for about 4 hours. Dough should nearly double in size.
Punch the dough down. Divide into two equal pieces. On a floured surface, flatten one piece of dough into a rectangle. Again, starting from one of the short sides of the rectangle, roll dough into a log. Taper the ends of the loaf and form a football shape. Flour a cloth and wrap the loaf in it, seam side up. Repeat for the second piece of dough. Let rise for 1 hour. Loaves should rise slightly. Place loaves in the refrigerator for 6 to 10 hours.
Take loaves out of the refrigerator and place in a warm spot for 1 hour.
Unwrap loaves from towels and set them seam side down on an oiled baking sheet or, if using a baking stone, on a bakers peel. With a sharp knife, shallowly score a line across the top of each loaf along the length of the loaf. Place in a pre-heated 400 F oven. Mist the oven with water, with a spray bottle before closing the oven. Then after 7 minutes, mist again. In another 7 minutes, mist one last time. Bake for a total of 50 minutes. Loaves will brown. Let cool on a wire rack for 30 minutes.
He's a wonderbread (white only) 
man
