the Best Sourdough Loaf with Olive Oil and Egg
A soft and fluffy artisan sourdough loaf enriched with olive oil and egg for a tender crumb and golden crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 20 hours
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American-Artisan
- Diet: Vegetarian
Ingredients
100g active sourdough starter
300g warm water
500g bread flour
30g extra virgin olive oil
1 large egg
10g sea salt
1 egg (for egg wash)
Instructions
1. Mix starter, water, oil, and egg.
2. Add flour and salt; mix into a shaggy dough.
3. Rest 30 minutes.
4. Perform 4 sets of stretch and folds every 30 mins.
5. Bulk ferment until 50% increase in volume.
6. Shape into a round and place in banneton.
7. Cold proof in fridge for 12-15 hours.
8. Preheat oven and Dutch oven to 450°F.
9. Score the loaf and bake covered for 20 mins.
10. Uncover, reduce to 400°F, and bake 25 mins.
Notes
Use room temperature egg for better mixing.
A digital scale is highly recommended for accuracy.
Score at a 45-degree angle for the best ear.