SOURDOUGH BREAD WITH OLIVES AND BLACK OLIVES

• 110 g active sourdough starter (1:1:1) • 350 ml room temperature water • 400 g wheat flour (12% protein) • 100 g whole wheat flour • 11 g salt • 100 g olives / black olives 🔹 Preparation 1. Mix water, starter, and both types of flour. Knead for 5 minutes by hand or 3 minutes in a mixer. ➤ Let rest for 45 minutes — this is the sourdough autolyse. 2. Add salt, knead for 10 minutes by hand or 5 minutes in a mixer. Rest for 45 minutes. 3. Folding #1. Do 4–6 folds from each side, then let rest for 45 minutes. 4. Lamination. Stretch the dough into a thin sheet, add the olives / black olives, fold, and let rest for another 45 minutes. 5. Folding #2. Again, 4–6 folds, rest for 45 minutes. 6. Folding #3. 4–6 folds, rest for 45 minutes. 🔸 Final shaping Shape the dough as desired, place it seam-side up in a proofing basket, gently tighten the edges and seal. Cover with plastic wrap and refrigerate for 10–12 hours for cold fermentation. 🔹 Baking • Preheat a pot with a lid in the oven to 220 °C (430 °F). • Transfer the dough onto parchment paper, score the top. • Bake covered for 25–30 minutes at 220 °C. • Then remove the lid and bake for another 15–20 minutes for a crispy crust. • Cool the bread on a rack for at least 1 hour. 💡 If you don’t have a pot or Dutch oven: Place a heatproof dish with boiling water at the bottom of the oven — it helps the bread open up beautifully. Bake like this for the first 25–30 minutes, then remove the dish. The bread comes out soft inside, with a fragrant crust and rich olive flavor 🫒 If you liked the recipe — support with a like and follow! ❤️