Makes 2 loaves
| 2 loaves, g | Baker’s % |
| Flour(AP-720g; rye - 100g) | 820 | 100% |
| *Sourdough starter (100% hydration) | 120 |
|
| Water | 470 | 60% |
| Salt | 13 | 1.5% |
| Malt | 26 | 3% |
| Olives(Kalamata) | 200 | 22.7% |
| Total | 1649 | 187% |
*Starter weight included in flour/water: 50/50
mixing
Mix all water with starter, add flour and malt. Let rest (autolyse) 30 min. Mix in salt and olives, knead 3-4 min.
fermentation
2.5 hrs with 3 stretch & folds.
shaping
Divide and shape round or oval loaves
proofing
50-60 minutes at room temp. retard overnight(10-12 hrs) in refrigerator.
baking
Bake in a steamed oven at 230°C for 10 minutes, 200°C for 20 min.
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