Olive & Lemon Zest Sourdough with Parmesan Cheese

Name: Olive & Lemon Zest Sourdough with Parmesan Cheese
Total time: 2400 s
Yield: Serves 3-4 servings
Cuisine: American
Ingredients: Sourdough starter 1 oz (25 grams), after feeding and rising; 3/4 cup water (180 grams); 1 3/4 cups bread flour (230 grams); 2 tablespoons all-purpose flour (15 grams); 3/4 teaspoon salt (4.5 grams); 1 1/2 oz sliced olives (40 grams), use less if practicing to save ingredients; Chopped parsley, for sprinkling; Zest of 1/2 lemon; 1 1/2 oz grated Parmesan cheese (40 grams)

Boon🍭🍰🥯🥨🍛 @Boonthanit

สมุทรปราการ, ไทย

Not sure which attempt this is. The previous loaf turned out okay, so I wanted to try again to see if it would be the same. The starter was ready, so I had to mix the dough, but I ran out of time for the usual kneading and proofing because I had an evening appointment with friends. I kneaded it once and left it for 3-4 hours in the evening. When I came back, it had doubled in size, but the dough wasn't as tight as before. I shaped it gently and put it in a basket, then refrigerated it overnight. In the morning, I wanted to bake it right away, so I did. The result was okay, but the crumb wasn't as good as the previous one. Oh well...

Boon🍭🍰🥯🥨🍛 @Boonthanit

Saved

Ingredients

Bake for 40 minutes; long fermentation with minimal handling

Serves 3-4 servings

Sourdough starter 1 oz (25 grams), after feeding and rising
3/4 cupwater (180 grams)
1 3/4 cupsbread flour (230 grams)
2 tablespoonsall-purpose flour (15 grams)
3/4 teaspoonsalt (4.5 grams)
Olive filling
1 1/2 ozsliced olives (40 grams), use less if practicing to save ingredients
Chopped parsley, for sprinkling
Zest of 1/2 lemon
1 1/2 ozgrated Parmesan cheese (40 grams)

Saved

Steps

Bake for 40 minutes; long fermentation with minimal handling

1

Combine all the flour ingredients and let rest for 30 minutes. Knead using the stretch and fold method until well mixed, then let the dough rest for 3-4 hours until it rises fully.
2

Knead, fold, and shape the dough into a log. Place it in a proofing basket and refrigerate overnight. In the morning, if the dough sticks a little to the basket, that's okay. Score the top of the dough.
3

Preheat the oven to 450°F (230°C). Bake for 40 minutes. Let cool before slicing. I had to slice it early because I was in a hurry for work—exciting! The loaf rose to the top of my small oven just like before.