Sourdough Olive Bread | Recipe Olive Bread With Starter | Foodgeek

[@Spramele]

I made this bread!! It was wonderful! Thank you!! I did only put 200 g of sourdough starter instead of 250 because it was hot in my home. I also laminated and did 3 coil folds instead of stretch and fold. Coil folds every hour works better for me. I love this bread! So, do the people I’ve shared a loaf with. Thanks again

[@dantedias4064]

Done the same recipe , but sliced the olives and put the herbs in the mix of flour at the beginning . It got very tasty and was fairly easy to work with . Thanks for all your amazing videos . Cheers from Brazil

[@Rob_430]

I asked if adding the olives at the mix, which makes it easier, would affect the bulk fermentation. I guess it doesn’t and works.

[@FelicitaFlores-Santana]

Baking two loafs of Kalamata Olive tonight. Your video is great. I love this bread. Thank you so much.

[@lbazemore585]

I used fresh rosemary and finely chopped fresh sage-about 2 tablespoons in all, and a cup+ of mixed kalamata and Greek (green) olives!! It is the best!!!

[@nazarenesupriya5655]

Glad to know about olive sourdough bread. I look forward to know more various added sourdough breads.

[@deckearns]

Christ almighty! This is awesome. My two favourite things, olives and sour dough bread! I can't wait to try this. Thank you for sharing.

[@Foodgeek]

Mine too. It's soooo good :D

[@lucianadelunatoprak3392]

I will try this today. Tell you tomorrow, if it worked. Yes! Absolutely delicious! Thank you so much for this recipe.

[@Foodgeek]

Wonderful!

[@robinchazen159]

Thank you so much for this recipe, my wife said "not the same old FWSY sourdough please". Easily one of the best bakes I have done. Made mine with throubes olives (olive raisins) fresh garden basil, oregano, thyme and rosemary (ground into the salt) and Sun dried tomatoes. Superb.

[@Foodgeek]

Sounds delicious 🤤🤤

[@neilbateman7039]

Baked this bread today and was blown away! Extremely tasty and was loved by my wife too.. Thanks Sune!

[@kheeng88]

Thank you for sharing this wonderful dough technique incorporating whole olives.

[@btdiesel1]

I have subscribed and can't say enough about you and your channel. Thank you for all the awesome content and videos.

[@Foodgeek]

Thank you so much

[@ZZ-ih5we]

With your help from this video, I will make this bread--thank you! Please keep the music at very low volume, if music is included at all.

[@Foodgeek]

My next video will have less volume. Listen in on Saturday and let me know what you think :)

[@sceplecture2382]

the volume is fine... he even lowers it every time he speaks

[@lucianadelunatoprak3392]

I like the sounds.

[@Rob_430]

Thanks for a great video. I see you added the olives at the second set of stretch & folds. Some add the olives when mixing so they get incorporated better. Would that interfere with fermentation and gluten development? It’s hard adding inclusions without them jumping out.

[@Foodgeek]

I would add them when mixing if I had made this recipe today :)

[@Rob_430]

@@Foodgeek thank you for the quick response. It would be easier to mix in, so I guess it doesn’t affect the bulk fermentation.

[@Foodgeek]

No, ingredients that can affect fermentation get incorporated and becomes a part of the dough 😊

[@margaritalee1]

Thank you so much. This is the video I have been waiting for. You did an excellent job here.

[@Foodgeek]

Thank you ❤️

[@nancypahl7755]

Looking for a higher hydration sandwich bread, so this one is a bonus with the added herbs and olives.

[@mccarrel12985]

Been baking sourdough for a year or so. Love your bread experiments, they've definitely helped up my game and save time. Trying an olive loaf for the first time, thanks for posting a great guide.

[@lvkcocinasimple1616]

Impecable as always. Greetings from Germany 🇩🇪

[@katkatkat089]

If I'm using your master sourdough recipe (V2) can I add olives and herbs without changing the original recipe? Or do you recommend the autolyse process like this where you mix the starter in the morning?

[@sazji]

I love olive bread; will be my next one! Is there any particular advantage to doing the autolyse before adding the levain? I’ve seen recipes where it’s mixed with the water in the beginning as well. What is the difference?

[@Rob_430]

I add my starter in the water at the beginning. You’ll get different opinions on everything about baking breads……lol. Some throw the salt right in too.

[@4loveoffish]

Could one add the inclusions olives etc during a lamination in the beginning?

[@gabila100]

Could you please tell at what temperature should I keep my levain to raise? I usually keep at mid 80s, in my oven with just the oven light on and it triples in about 2 hours. Does that sound correct to you? Thank you

[@tommyariel]

Thank you for the wonderful recipe. I didn't have olives so I used Sun dried Tomatoes instead, and I accidentally fed my starter with rice flour instead of bread flour 😰😰 was so horrified thinking I might have just killed it, but it still rise up to triple the volume despite half the feed was rice flour and whole wheat flour mix. I took your advice on how to achieve the great oven spring from your oven spring video, the loaf came out so beautiful and tasty it's better than store bought. Love all your work! Thank you so much!

[@handlebarbarian8726]

Yup... Trying this tomorrow!

[@clairepiper7141]

Love olives so much, these are going in my list of things to make. I would love it sometime if you could make a video walking around Copenhagen...I was there in 1970, lived on a farm outside of town with the rest of the band (yes, it was the 70s, we were all over Europe, and played at the tent festival in Jutland, where I had my first real sourdough bread!) Denmark was my favorite place, the food and people and everything.

[@Foodgeek]

Denmark is a pretty nice place :) I'll see if I can grab some footage for you. Right now the weather isn't great though :) You played in a band? :)

[@clairepiper7141]

@@Foodgeek yes...seems like 100 years ago now...bass, rhythm guitar, tambourine. San Francisco and then various place in Europe...'66-71 No worries, the weather here is hideous too. But as they say in Iceland, there is no bad weather, only bad clothing. (I love knitting and wearing my toasty handknits in the winter)

[@xin-xinmah8517]

I will certainly try. As for the olives, does the store export outside Copenhagen? Their website is not English?

[@7ouka84]

Thanks Sune for your videos. I was wondering if u wet ur hands or use oil when ur folding and/or shaping the dough so that the dough doesnt stick to ur fingers.

[@Foodgeek]

If it's very sticky I'll wet my hands, but usually with proper gluten development it is not needed 😊

[@SergioCesaretti]

Thanks Sune for the great content.

[@Foodgeek]

You're welcome

[@dawnepoole3098]

What size are the bannetons you use for this bread? Fabulous video. I am making right now.

[@MrSmcara]

Hey Sune - I love the channel and the blog. I have learnt so much thank you. I have a question. Have you tried baking in the upper part of the oven on just an oven steel so as to have the ceiling of the oven trap the steam? I have seen others use top and bottom steels and wondered whether you could just use one bottom one on the upper part of the oven. Thanks.

[@JoseGarcia-ps8ty]

Beautiful loaves, will try it this weekend. Thanks!

[@VerilyVerily]

I have a question and I hope it’s not too stupid for you. Can I put the two proofed loaves into the same Dutch oven to bake? I only have one Dutch and it’s large enough for two. I am just wondering if I put the two in, they might expand and become one jointed loaf instead of two. Thanks.

[@Foodgeek]

If they expand they may get wonky because they are touching each other, but otherwise there's no reason you shouldn't be able to 😊

[@onetrue217]

Hi Sune. I have steam function on my oven. If I use that do I still need to do the initial bake in the Dutch oven? Thank you

[@franniepoodle]

Hi I just made my 2 bread and they are super because of your video...pls keep them comming. I have a few ? Wth the olives? Can I put them in the mixture of flour before the rise ? And 2 ? Can I use green olive from a jar instead and also I would like to exclude the wheat flour so how much is the quantities if so? Love love love your videos.!

[@ashleylim6186]

i wonder would chopping up the olives make the folding easier?

[@reginaneoh5314]

I have my two loafs retarding in the fridge now for baking tomorrow(one in the morning and the other later in the afternoon). Had to adjust the bulk fermenting time due to living in the tropics. Can't wait to see how they turn out!

[@physicaltech12]

Beautiful bread. Makes my mouth water. I will do this 👌

[@cecilia2737]

Hi I am new to your channel and love all your sourdough bread videos. Wondering if you can make sourdough pretzel (similar to Auntie Anne’s ?) in your next video please?... Tk u.

[@Foodgeek]

You're in luck. I have one in the pipeline already 😁

[@hernanfaigenbom2592]

Great buddy! how much olives (in grams) did you put?

[@Foodgeek]

250g 😊

[@hernanfaigenbom2592]

@@Foodgeek thanks!!!

[@guynakash]

Amazing!!! As always!!!

[@Foodgeek]

Thank you ❤️

[@adriennedauteuil2498]

What size banneton did you use? 👍😀

[@joannjagroop7468]

perfect with halloumi cheese...thank you

[@shades3142]

Can I add some sun dried tomatoes in the bread mixture as well?

[@Rob_430]

I just made this today, olives and sun dried tomatoes, herbs sprinkled on top.

[@sherrybella12]

Can I use half a recipe of the bread with any hope of success?

[@TonyCha1]

Thanks for this. How about a cranberry and walnut sourdough recipe?

[@suebattersby5452]

I am not keen on olives so I made it with sun dried tomatoes with basil and oregano. Delicious|

[@Foodgeek]

Sounds wonderful 🤤🤤😍

[@carriellenangell6148]

Can you tell me what type of lame you are using? I cannot seem to make a clean cut with the one I have. Thank you.

[@Foodgeek]

Yes. This one: fdgk.net/buy-walnut-lame

[@carriellenangell6148]

Foodgeek Thank you!

[@malabarrrrrr]

hello , do you need yeast to make bread?? i tried baking a bread with olives it didnt require any yeast or poofing time which i thought was strange. There was soooo much oil boiling on top of my loaf while it was still being cooked...i took it out after 40 minutes it was soggy and it wasnt even a bread texture, not spongy more like an omelet covered by crust !!any idea why?????

[@Foodgeek]

Yes, any kind of bread needs a rising agent. Be it commercial yeast, sourdough starter (wild yeast) or a chemical leavener like baking powder or soda :)

[@malabarrrrrr]

@@Foodgeek i used baking powder like thr recipe suggested but my bread was a total failure !Not sure what went wrong?

[@Foodgeek]

Rym Farra normally a breads needs yeast or sourdough starter toget sufficient rise 😊

[@taraaboz]

This is my next sourdough bread 😋 thank you

[@Foodgeek]

Uuh, I hope to see it :D

[@CoLbEeBrYaN]

Great job soon. Love the content . Subbed

[@gilleek2]

Why cover with damp dish towel? Does that stop a hard skin forming on the top?

[@catherinecolbert7148]

Looks amazing!!! ♡

[@Foodgeek]

Thank you. I looooove olives :D

[@ummahankorkmaz2232]

👍good

[@richbinder2132]

Great looking bread! The music really detracted from the video.

[@nancyverdi2109]

I'm having a hard time following the instructions. about 11 minutes into this video, it says to cover and rest until doubled in size. you even say "your's will double in size but you know your own starter better" but your instructions do not say to add the levain. you say to do this after? sorry but I'm confused.

[@spellmadam2947]

Amazing.

[@Foodgeek]

Thanks again ❤️

[@jessicapeerez4043]

Can you use sliced olives instead of whole?

[@Rob_430]

Actually I love olives, but when I made this, I prefer chopped olives. Whole olives can be overpowering and I do like the bread part too.

[@Plumsouffle]

Yes it looks delicious. I wonder how evenly the inclusions were distributed, and whether you have tried the method of adding during a lamination. But, as always, looks delicious....

[@Foodgeek]

How to make seeded SOURDOUGH bread using LAMINATION | Foodgeek Baking kzbin.info/www/bejne/kGjRgHmLr8djpac Yes, I have 😁

[@fahadalsowaihil9809]

Looks so delicious 😋 👍🏻

[@Foodgeek]

It is :D

[@AltafKw]

Beautiful!

[@Foodgeek]

Thank you ❤️

[@grahamhyde7954]

Hi Foodgeek. Is there a reason you bake two of these loaves at the same time? I mean, I get it's really great bread and I'm about to try making it, but I can only really use one.

[@Rye_d_baker]

How to get the receipe?

[@Foodgeek]

Follow the link in the description 😊

[@Rye_d_baker]

Oh yes. Thank you so much. I’ll try it very soon

[@Bikuriya]

In the video you place the loaf directly for refrigerator to oven... You don’t proof the loaf before placing it in the over?

[@Foodgeek]

No, if so feel like the dough needs more proofing I'd do it before I retard it 😊

[@Bikuriya]

By the way thank you for your reply.

[@broken_fence9675]

Please make a multigrain sourdough video.

[@agneskhaw965]

Thanks for the step by step instructions. I enjoy watching. In this recipe, you have used dried herbs bt if i have fresh herbs, how much of each do i use? Tq

[@Foodgeek]

I'd say a good handful of basil, 3-4 sprigs each of rosemary and thyme a small handful of oregano. Chop it finely before adding :)

[@agneskhaw965]

@@Foodgeek thank you so much for advice

[@agneskhaw965]

@@Foodgeek i attempted this but Im not on fb nor ig so i don't know how to show you pictures. They don't look good tho! Haha

[@Foodgeek]

@@agneskhaw965 You can find my email in the about page here on youtube :D

[@nancyverdi2109]

This is my second attempt. I just finished the final shaping and the dough is too wet. so hard to shape but it did passed the windowpane test. IDK, we'll see how it bakes off tomorrow.

[@herrprepper2070]

I added chunks of Velveeta cheese. Uuummmm!

[@AthenaHuangpiano]

Made this bread today. They were burnt at the temperature and baking time in the recipe. Later I realized the reason. I didn’t use Dutch oven, so the recipe temperature was too high for my bread. Wish author updated the recipe for non-Dutch oven baking.

[@gioiosa54]

hi just a brief note : the recipe is all incorrect ,,the levain is expressed as 250 grams in one place and 300 in another , the 50 grams of with held water should be shown as that in the ingredients ,very easy to add too much water as shown presently , I did and i had to add extra flour to compensate

[@Foodgeek]

Good points. I updated the recipe 😊

[@gioiosa54]

Not quite the last 50 grams of water ,might be expressed as a separate line item , even in the formula , mise en place becomes easier it should read 566 grams of water and then a different line 50 grams of water for incorporating salt

[@Foodgeek]

Look at the recipe. That's exactly what it says 😊

[@nstofberg98]

Please turn down your music volume

[@mikejs3393]

Canada calling, Hey Foodgeek do you play those guitars, as good as you make sourdough? lol

[@Foodgeek]

I've certainly spent more time playing guitar than I have baking sourdough bread ;) Judge for yourself: kzbin.info/www/bejne/hWKkg6GQj9qdq68 :)

[@rhondahauser6443]

Music is too loud!

[@irenekloepfer4496]

Lovely recipe, but music FAR too loud. Drowns out everything.

[@registrum]

Turn the volume down on the music please. I'm here to listen to what you have to say and not for any music.