Description
Soft and crunchy sourdough loaf enriched with olive oil and egg. Perfect for sandwiches or as a side dish!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup sourdough starter (active)
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 egg (for egg wash)
- Optional: sesame or poppy seeds for topping
Instructions
- In a large bowl, combine the flour, sourdough starter, water, olive oil, and salt. Mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. The dough should feel soft and slightly tacky.
- Place the dough in a greased bowl and turn once to coat. Cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for 4–6 hours, or until doubled in size and bubbly. This bulk fermentation builds flavor and structure.
- After the first rise, gently deflate the dough and shape it into a loaf. Place the shaped dough in a greased loaf pan. Cover and let it rise again for 1–2 hours, until puffy and nearly doubled. Preheat the oven to 375°F (190°C) while it proofs. Beat the egg and brush it over the top of the dough. If you like, sprinkle sesame or poppy seeds on top. Bake for 30–35 minutes, until the loaf is deep golden brown and sounds hollow when tapped.
- Remove the loaf from the oven and let it cool on a rack for at least 30 minutes before slicing. Cooling lets the crumb set and makes clean slices. Enjoy the contrast of a crunchy crust and a soft, olive-oil-scented interior.
Notes
Room temperature: Store in a paper bag or bread box for 2–3 days to retain crust texture.
- Prep Time: 6–8 hours
- Cook Time: 30–35 minutes