Olive and tarragon bread

I have the feeling sometimes to come back from where I have started. It was a day when I was looking for some Romanian specific pastry (merdenele) and I have found the amazing blog of Codruta Popa. I have started looking for something else and found my passion for bread. There has been years since then and if it lasted so long it is clear that was not just a temporary mood, it is a passion that we are talking about here. The passion of baking bread. I've read many books and blogs since then but I feel coming back to her blog all the time as it is so reach in details and accurate. However, what is the most impressive about Codruta's blog is her enthusiasm, her discovery of the world of baking bread with each post. It is the discovery of her passion that was so contagious to me as well. How pity that she stopped blogging as she was doing such a great job.
Coming back here, this is a bread with the recipe adopted from her  blog. I am always sure that her breads are a successful story so why stopping trying them?

Ingredients: 

• 100g bread white flour 
• 30g rye flour
• 30g white sourdough, 100% hydration
• 100g water 

Final dough:

• 550g bread flour (high protein level, like Manitoba)
• 200g whole wheat bread
• 40g rye flour
• 54g water 
• 14g salt 
• the above preferment 
• 270g olives (cores removed)
• 1 tablespoon of lemon zest (or from one fresh lemon)
• 2 teaspoons of dried tarragon

Directions:

1. Place all ingredients for the preferment and mix until you get them well incorporated. Let it in a covered bowl at room temperature over night, for 12 hours. 
2. In the morning, make the autolyse with just the flours and water from the final dough mixed (no preferment inside). 
3. Let the mixture to rest for 1 hour (autolyse phase). 
4. Then add the preferment and the remaining ingredients and mix with an electric mixer for 10 minutes. 
5. Do the bulk fermentation for 2h30". Make 2 stretches and folds after 30" and then after again 30" from the start of your bulk fermentation.
6. Shape 3 loaves and place them in floured bannetons. Leave them covered with a towel to rise for 2 hours.. 
7. Preheat the oven 45 minutes before baking at 260ºC. Obviously, put the baking and  the pan with stones in the oven to heat as well . 
8. Slide the loaves on the hot baking stone from the oven and pour 150ml of hot water over hot stones from the pan. Reduce the temperature to 220ºC in the oven and let them bake for 30". 
9. Take out the breads and place them on a rack to cool.