Ingredients
- High-Protein Bread Flour / T55 Flour – 900 g
- Le’sourdo® RoggenArte | Rye Sourdough Powder – 100 g
- Cold Water – 650g to 700g
- Fresh Yeast – 30 g (or 10 g dry)
- Salt – 20 g
- Chopped Pitted Olives – 240 g
- Fresh Rosemary (chopped) – 4 tbsp
- Olive Oil – 2 tbsp (for fermentation)
Method
In a spiral mixer, combine dry ingredients. Add 650g cold water and mix on slow speed for 4–5 minutes and then on medium for 6-8 minutes. Add olives and rosemary, mix on slow speed and mix for 1–2 minutes. Lightly oil a container and allow the dough to bulk ferment for 1.5–2 hours. Perform a stretch-and-fold at the 1-hour mark (optional). Scale, divide and pre-shape into boules or bâtards. Rest for 20 minutes. Final shape and place seam-side up into well-floured bannetons. Final proof at room temperature for 45–75 minutes or cold retard overnight for enhanced flavour. Pre-heat oven to 230°C with Dutch oven or baking stone. Score & bake with steam or covered for 20 minutes, then at 210°C for another 20–25 minutes until internal temperature is 96°C to 98°C. Cool on rack for 1 hour before slicing.
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