Sourdough Olive Bread

Ingredients

• 500 g flour
• 100 g kalamata olive
• 11 g salt
• 110 g sourdough starter
• 385 g water
• 50 g whole wheat flour

Method

1. 1.

   Feed starter: using white flour in a 1:1:1 ratio. Use it after it has at least doubled in size (typically would rise to at least 200%).

2. 2.

   Mix starter and water: first, then mix in dry ingredients (white flour, whole wheat flour, and salt).

3. 3.

   Stretch and fold: every 30 minutes for 2 hours - add the chopped olives gradually during this process, making sure they are evenly distributed.

4. 4.

   Rest at room temperature: until doubled in size, usually 3-4 hours.

5. 5.

   Fold to shape: place in banneton.

6. 6.

   Leave in the fridge for as long as desired, typically 8-12 hours.

7. 7.

   Score: the dough.

8. 8.

   Preheat oven and Dutch oven to 220°C. Make sure it's close to temp before you start, this is important!

9. 9.

   Bake with the lid on: in Dutch oven for 20 minutes at 220°C.

10. 10.

    Bake with the lid off: in Dutch oven for 15 minutes at 180°C.

11. 11.

    Rest on the bench: for a minimum of 1 hour before slicing.