04/23/2026
Today’s Italian twin loaves! The loaf on the right has sun-dried tomatoes, fresh & dried Italian herbs and lightly seasoned with red pepper flakes. The left boule is a double olive and garlic loaf with the same seasoning profile. They came out of the oven singing once the hot bread met the chill in the air! 🎶 Will try to post pics after slicing.
1000g KA bread flour
700g filtered water
200g active sourdough starter
24g fine sea salt
Blend water & starter in KA mixer x 2 min.
Mix in remaining ingredients on low x 3 min until well incorporated. Rest dough x 10 min. Do 3 sets of kneads 10 min apart. Rest dough x 30 min, and prep inclusions. Add inclusions at 1st CF. Do 4 sets of CF or slap & folds 30 min apart. BF to 80% at 69F.
Pre-shape then rest dough x 30 min, then shape & place in bannetons. CR overnight. Score then bake 500F x 15 min lid on, then 20-25 min lid off, until 210F internal temp.
Even though the temp & BF % rise isn’t supposed to work for inclusions, it worked perfectly for these two beauties! It is not my goal to have large fermentation holes, so my hydration remains humble yet happy all the same!
