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sourdough wheat bread with black olives and gorgonzola

I must say that my yeast is giving me great satisfaction! It is true that I am treating him with much love .... and patience. So far, more than 4 months from now, I forgot a couple of times just to cool ... luckily it was good, forgive me ..... and went on to not let me down ...;-)

Then after the weekly bread, the various experiments of bread with rosemary and saffron, now pointing you to the recipe for whole wheat bread with olives of Gaeta, I hope you enjoy it.

Ingredients - 50 grams of yeast (mine is full, or half if the yeast is with farina bianca o mezzo panetto di lievito di birra)
- 150 gr di farina integrale
- 100 ml di acqua tiepida
- mezzo cucchiaio di olio di oliva
- sale
- olive di Gaeta

Sciogliete il lievito madre con poca acqua tiepida. Mischiate il sale alla farina. Versatela sul piano di lavoro a fontana e aggiungete il lievito madre sciolto e l'olio. Unite gradatamente l'acqua e cominciate ad impastare. Dovrete impastare almeno per 10 minuti, fino a quando non avrete formato un impasto liscio e non appiccicoso. A questo punto mettetelo in un recipiente e fate lievitare in a warm place. After about five hours, take the dough and pass it on the work surface to flatten it started, with a rolling pin, add the olives, pitted and cut into pieces

then rolled the dough around itself, give it the shape of a loaf, you make cuts on top and place on a baking sheet covered with baking paper

let rise again covered with a cloth slightly dampened with water and always keeping it in a warm place. Once risen, will almost double in size, bake in oven at 200 degrees for the first 10 minutes, Then lower to 180 ° until the final baking (15 minutes). And this is the result

what to say more?

... and that's it ...... good appetite and buonumoreincucina everyone!

Until next time,

Rosalba