With a very sticky and wet dough and a nice flavor from the olives I was wondering how the result would be. My patience was challenged with more time needed for the bread to to raise in the fridge.
When I reverted the bannetons I was almost disappointed because the loaves deflated quickly. In my sadness I even forgot to score the 2 breads and I put them straight in the oven. I didn't even want to look at them but... the miracle came from the oven spring when the 2 loaves raised unexpectedly well. Huh... what an emotion ... but what a bread came out .... just wow! I simply love this bread, it is so flavored, with so many whole inside, with such a nice crust, with such a soft crumb ... cannot find more words to describe it. Because of the retard in the fridge, the bread took a bit of sourness but is suiting so well the entire taste.
This is a bread that worth to be done many times because the result is so rewarding ...
Ingredients:
Preferment (total 441g):
- 180g organic bread flour
- 225g water
- 36g liquid sourdough (100% hydrated)
Final dough (total 1729g for 2 breads):
- 720g bread flour
- 100g whole wheat flour
- 405g water
- 15g salt
- 250g olives (sliced and drained)
- the above preferment (441g)
Directions:
- Make the preferment 15 hours before. Let it sit at 21ºC.
- Mix all ingredients for 10 minutes.
- Bulk fermentation 2½ hours with stretching and folding twice after 50 minutes.
- Shape it in 2 oblong loaves.
- Final fermentation in floured bannetons for 8-18 hours in the refrigerator.
- Score the loaves.
- Bake for 45 minutes at 240ºC with steam in the first 15 minutes.
This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 188-189.
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