Ingredients
350 gr bread flour
100 gr whole wheat flour
50 gr whole rye flour
410 ml water
125 gr olives
100 gr starter
13 gr salt
Tools
Dutch oven
Bowl
Parchment paper
Towel
Scale
Bench knife
Scraper
Proofing basket
Directions
Step 1
In a bowl mix the flour and water. Let it autolyze for an hour covered with a towel (in "autolyze" the flour absorbs the water, becoming fully hydrated. This will activate gluten development).
350 gr bread flour
100 gr whole wheat flour
50 gr whole rye flour
410 ml water
Step 2
Add the starter and fold it into the dough. Rest for 30 min.
100 gr starter
Step 3
Add the salt and a sip of water. Mix until all incorporated into the dough. Rest for 30 min.
water
13 gr salt
Step 4
Perform two coiled folds. 30 min rest in between.
Step 5
Now we will add the olives- spread a sip of water on the working surface, it helps prevent the dough from sticking to the surface.
125 gr olives
Step 6
Stretch the dough to a thin layer and spread the olives on top. Try to avoid adding their liquids as well. This step is known as lamination.
Step 7
Fold the dough and place it back in the bowl.
Step 8
Perform another 3 folds. 30 min rest in between.
Step 9
After folding the dough another 3 times, let it rest for an hour before pre-shape.
Step 10
Divide and pre-shape- round the dough to a beautiful tight ball. 15-20 min rest.
Step 11
Shaping. Place in a proofing basket and let it rest in RT for an hour before you place it in the fridge to ferment overnight.
Step 12
The next day, preheat your dutch oven to 470F or 245C for an hour.
Step 13
Score the loaf directly from the fridge. Close the lid of the dutch oven and let it bake for 30 min.
Step 14
Remove the lid and bake for another 20-30 min (depends on how you like your crust).
Step 15
Let it cool on a rack for an hour before you slice it! Share it with your lovers, it’s too delicious to eat alone.
Step 16
YASSS!
