Either one! I love the flavor. My friend is making Spelt sourdough in a loaf.
Sourdough olive bread is a great french type:
Sourdough Olive Bread
1C Sourdough Starter
2¼ C Warm Water, divided
5 to7 C White bread flour
2 packets dry yeast
2 tsp sugar, divided
1 small onion
1C Kalamata Olives
2 Tbl. Olive Oil
2½ tsp salt
Make sponge with 2 cups water, all of the starter and 5 cups flour. Let rise 8 hours
Combine yeast, ¼ c warm water and ½ tsp sugar. Let stand 5 min. till bubbly
Sauté 1 C chopped Kalamata olives, 1 chopped small yellow onion and 4 minced garlic cloves in 2 TBl olive oil until onions are tender. Cool. Add to dough during first kneading.
Place flour mixture in the bowl of mixer. Add yeast mixture, salt, 11/2tsp sugar, oil and Olive mixture. Knead, adding up to 2 C flour, until smooth soft dough forms.
Place in an oiled bowl, cover with a dishtowel and let rise about 1 hour.
Punch down and divide in half for 2 large loves or fourths fro 4 smaller loves. Knead each portion by hand on a lightly floured surface until smooth, shape into rounds. Place on a parchment-lined baking sheet and lightly cover with a dishtowel. Let rise 1 hour, until doubled in size.
Preheat oven to 375F. Just before placing bread in the oven, place an oven proof bowl filed with 2 C water or ice in the bottom of oven to create steam to help bread form a crisp crust.
Slash tops of loaves with a sharp knife. For a rustic look, sprinkle with flour. Bake about 45 min, until loaves sound hollow when tapped on the bottom. Makes 2 loaves, 12 servings each.
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