Sourdough Bread

Ingredients

• 110g starter
• 11g salt
• 385g water
• 500g white flour
• 50g whole wheat flour
• 100g roughly chopped kalamatta olives

Instructions

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. Mix starter and water first, then mix in dry ingredients (white flour, whole wheat flour, and salt).
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. Rest at room temperature until doubled in size, usually 3-4 hours.
5. Fold to shape, place in banneton.
6. Leave in the fridge for as long as desired, typically 8-12 hours.
7. Score the dough.
8. Preheat oven and Dutch oven to 220°C. Make sure it’s close to temp before you start, this is important!
9. Bake with the lid on in Dutch oven for 20 minutes at 220°C.
10. Bake with the lid off in Dutch oven for 15 minutes at 180°C.
11. Rest on the bench for a minimum of 1 hour before slicing.