A delicious sourdough bread recipe featuring a blend of strong white, wholemeal, and rye flours with olives and fresh rosemary, creating a savory flavor perfect for any meal.
1: Autolyse flour and water for 30 mins to 1 hour.
2: Squish in starter and let rest for 30 mins.
3: Squish in salt, olives, and rosemary.
4: After 30 mins after salt, stretch and fold.
5: After 60 mins after salt, stretch and fold.
6: After 1.5 hours after salt, coil fold.
7: After 2.25 hours after salt, coil fold.
8: After 3 hours after salt, last coil fold.
9: After 3.5 hours after salt, preshape and let rest for at least 30 mins.
10: Shape into banneton and rest overnight in fridge.
