Ingredients
Levain-
- 40 grams starter
- 40 grams wholewheat
- 40 grams bread flour
Dough-
- 750 grams bread flour
- 110 grams whole wheat flour
- 50 grams rye flour
Seasoning-
- 1 cup chopped olives (green and black)
- 2 tsp Herbs de Provence
- 1 zest of lemon
Make the bread
Building the levain– mix the ingredients together, and let rest for 4 hours.
Dough- mix the dough ingredients together about three hours into the levain rest. Let rest for one hour to let the flour and water mix together.
Mix the flour and levain– after the dough had a chance to rest for an hour and four hours for the levain.
Build the gluten- Fold one end over the other – moving up, down, left, right – pulling one end over the other to form a ball. You need to do this every thirty minutes for about four hours. The second time you do this, mix in the olives, lemon zest, and the Herbs de Provence.
Shape and form the dough- Shape and form the dough, this YouTube video explains how. After it’s shaped into a ball, flour the bread basket and put into the fridge and let it slowly ferment into the fridge for 16 hours.
Bake- I use a giant cast iron pot to bake my bread. Preheat the oven to 500 degrees for about 45 minutes with the pan and lid. Once the everything pre-heats, add the dough into the pan, and cover with the lid. Bring down the temperature to 450 and bake for 30 minutes. After that, remove the liid and bake for another 20-30 minutes until done to your likeness.