225 GR. Sourdough starter
280 Gr. Lukewarm Water
30 Gr. Olive oil
7 Gr. Active dry yeast
1 Tablespoon Sugar
15 Gr. Salt
1 1/2 teaspoon dried Oregano
Zest of a Lemon
540 Gr. All purpose flour (4 3/4 Cup flour)
1/2 Cup Kalamata olives roughly chopped
Start with the sourdough ; simply pour it in a bowl of a stand mixer with the water and using a spoon dilute it until fully melts in the water. Add the yeast, olive oil, sugar and mix.
Add the flour, oregano, lemon zest, salt and knead until fully incorporated and the dough start to come together. Add the olives roughly chopped and knead for another 5 minutes.
Let the dough rest covered with a tea towel, in a warm place for 90 minutes.
Release the gas in the dough and form two loaves of equal size and shape them into balls.
Let them rest for another hour until they double in size.
Place each loaf on a highly greased or parchment-lined baking sheet.
During the last half hour of the final rise, preheat your oven at 225 Celsius and when ready, bake the breads for 25-30 minutes, until brown and crispy.
As you put your breads in the oven, spray some water over the breads with a spray bottle. This will create steam in the oven and give a boost to your bread rise. It will also help create a crisp crust.