OCTOBER 16th IS WORLD BREAD DAY!
Sometimes I like a pure sourdough bread, one that allows just the flavor of the flour (a little rye is mandatory) to come through. Other times I get into a daring mode and try to come up with unusual or at least new to me combinations. I’ve made a sourdough before with some Sriracha in the dough, and loved the outcome. I decided to repeat it in this formula, but also included Mexican cheese (Cotija, a favorite of mine), and some special black olives that were on sale at our grocery store. To take the bread into a deeper Mexican path, I included some cornmeal in the formula too. I love to see the olives peeking through the crust. Like Pavlov’s pup, I start to salivate…
SPICY COTIJA AND BLACK OLIVE SOURDOUGH
(from the Bewitching Kitchen, adapted from several sources)
for the levain:
15 g starter at 100% hydration
23 g water
23 g flour
for the soaker:
23g cornmeal (coarse)
75g boiling water
(mix and cool to room temperature before incorporating in the dough)
for the dough:
60 g levain
140 g water
1/4 teaspoon Sriracha sauce
all the soaker made as above
33 g spelt flour
208 g bread flour
6 g salt
80 g Cotija cheese in chunks
50 g black olives, pitted, diced fine.
Add starter to water and Sriracha, mix well. Add all flours, but leave salt behind. Incorporate the mixture into a shaggy mass, and allow it to sit at room temperature for about 30 minutes. Add salt and mix well, it should get a little smoother.
Bulk rise the dough for a total of 5 hours, with folds every 45 minutes (4 times). Shape, retard in the fridge overnight. Bake at 450 F with initial steam. I removed shaped loaf from the fridge one hour before baking time. Cool completely on a rack before slicing.
to print the recipe, click here
Comments: I kept the cheese and the olives in reasonably large pieces. When you do that, the crumb structure won’t be particularly open, but I like the way the cheese gets very assertive in flavor once you bite into a piece. If you are a beginner at bread baking, cut into smaller pieces to make it easier to handle the dough. As you become more comfortable with the folding method, you can be more daring. Particularly when adding nuts, it can be a bit of a challenge to fold the dough. But, once you shape and allow it to go for te final proof, all the goodies inside will find their perfect spot to be.
Phil made a full meal for himself the following evening resting a very tasty pan-fried red snapper on it, then crowning the whole thing with avocado slices. A sprinkle of black pepper and a squirt of lime juice on top, he was a very happy camper. I even got to try a bite…
I am submitting this post to Bread Box Round Up,
hosted by Karen, the Bread Baking Goddess.
ONE YEAR AGO: Apple Cinnamon Oatmeal Cake
TWO YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats
THREE YEARS AGO: PCR and a Dance in the Mind Field
FOUR YEARS AGO: October 16: World Bread Day
FIVE YEARS AGO: The US Listeria Outbreak 2011
SIX YEARS AGO: 36 Hour Sourdough Baguettes
SEVEN YEARS AGO: October 16 is World Bread Day
16 thoughts on “SPICY COTIJA & BLACK OLIVE SOURDOUGH”
This sounds amazing! I love Phil’s improvisation with this bread. Glad you got a bite! Happy World Bread Day!
What a fun bread and is it ever gorgeous!!
Reblogged this on hocuspocus13 and commented:
Oh my goodness, that does look delicious.
I must convince Sandra to try this today.
I love seeing what you do with your loaves x
you are a wizard!!
I marvel at your bread making ability and this particular combination sounds especially moreish. Sriracha, cotija and olives? What’s not to love!
agh this looks so good!
Gosh, I am drooling! Thank you for participating World Bread Day 2016!
Reblogged this on Chef Ceaser.
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I JUST HAD TO TRY THIS BREAD — I DID AND I HAD A PROBLEM — I FOLLOWED THE RECIPE(I COULD HAVE ERRED) BUT THE DOUGH I GOT WAS OVER HYDRATED I HAVE RECHECKED THE RECIPE MORE THAN ONCE — JUST NOW CALCULATED THE HYDRATION FROM THE RECIPE AND I GET 82% — SO I MADE A MISTAKE SOME WHERE AND WILL NOW TRY AGAIN — WILL LET YOU KNOW OF MY RESULTS —
Sorry you had trouble with it… I hope you see the light at the end of the tunnel, because this was one tasty bread… 😉
Good luck, and thanks for reporting back!
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