Olive bread (version 2)

In life we are always looking for new things that we believe they could make us happy and we forget that often, the happiness might already be found between the things we already have. A similar thing happens to me: I am very tempted to try every time a new recipe and not always I end up with a satisfactory result. So, why then try new recipes when the key of success might have been already tried. This is how I decided to revisit one of my old successful recipe and make just few changes to it. First of the change was of course the oven. The previous bread was baked in a conventional oven while this time I baked it in a wood oven. The quantity of olives was also substantially reduced. Then, as I needed a bigger quantity I have multiplied some of the ingredients by 1.5. One may say that in this way I ended up with a totally different recipe but what it is more important is the result. This bread is INCREDIBLE ! It is my favorite between maybe all the breads I made and ate in the last year. So, why to look for a successful bread between new recipes when I have already reached perfection with one of my old breads?

When doing this bread I forgot one thing and that was to flour well the bannetons. When turning them, the dough was stick to their bottom and I reached to that moment when you say "Ohhhh, nooo... forget about a good looking bread today :(((( ". Well, somehow I reached to have the dough of the loves in one piece and give it a slight new shape. The surprise came from the oven, where the bread raised unexpectedly well. Adding to this the INCREDIBLE taste and a gorgeous crumb... here is the recipe for a successful bread.

Ingredients:

Preferment (total 441g):

• 180g organic bread flour 
• 225g water
• 36g liquid sourdough (100% hydrated)

Final dough :

• 1080g high protein bread flour (Manitoba type)
• 150g whole wheat flour
• 608g water
• 15g salt
• 160g olives (sliced and drained)
• the above preferment (441g)

Directions:

1. The day before, at 22:00 mix the ingredients for the preferment, cover the bowl with a lid and let it sit overnight at 23ºC.
2. The following day, 11:30AM make the autolyse by mixing the flours and water indicated in the final dough. Let it sit for 1 hour.
3. 12:30PM Add the preferment, salt and olives over the autolysed dough and mix them for 10 minutes with a standing mixer.
4. 12:45PM Do the bulk fermentation by letting the dough to sit for 3h30.
5. 16:10 Divide and shape in 3 oblong loaves.
6. 16:25 Do the final fermentation of the dough in floured bannetons at room temperature.
7. 18:45 Score the loaves and bake for 45 minutes at 240ºC with steam in the first 15 minutes (in a conventional oven) or 25-40 minutes in a wood oven.