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It was time to clean out a few items from the pantry and the fridge. I found two kinds of feta, three kinds of olives, sun-dried tomatoes and roasted peppers, both in oil. So this recipe was created with the help of Cathy’s (nmygarden) recipe from last March. http://www.thefreshloaf.com/node/55587/happy-baker

A couple of things to note: The bran from the durum and the rye was soaked for a couple of days using some water from the main dough and  olive oil drained from the peppers and sun-dried tomatoes was added.

Recipe

Makes 3 loaves

300 g of durum berries

50 g of rye berries

700 g of unbleached flour

725 g of filtered water (divided into 675 g and 75 g)

10 g Old Bay seasoning

15 g Pink Himalayan salt 

250 g levain (procedure is in recipe and will need additional wholewheat flour and unbleached flour)

Add-ins

141 g of mixed olives (50 g Kalamata, 46 g Manzanilla and 45 g Black- sliced and pitted)

66 g Feta

42 g Sun-dried Tomatoes in oil

45 g Roasted yellow and red peppers in oil

25 g of oil from the sun-dried tomatoes and the roasted peppers

Two nights before:

1. Mill the durum and rye berries. Sift out the bran and soak the bran with 75 g of water. Place the soaking bran in the fridge.
2. Add the unbleached flour to the sifted flours and reserve.

The afternoon before:

1. Take 18 g of your refrigerated starter and add 18 g of filtered water and 18 g of wholewheat flour. Let rise in a warm place (oven with the light on -82F).

The night before:

1. Feed the levain 36 g of filtered water and 36 g of wholewheat flour. Let rise overnight in a warm place. 

Dough making day:

1. Feed the levain 72 g of filtered water and 72 of unbleached flour. Let rise till double. This usually takes about 5 hours.
2. Remove the bran from the fridge and sit on counter to warm up.
3. Crumble the feta and set aside.
4. Drain the sun-dried tomatoes as well as the roasted peppers and save 25 g of the oil. Measure out the needed amounts and add to the feta as well as the 25 g of oil. 
5. Drain the olives, weigh, and add to the feta mix.
6. 2 hours before the levain is ready, mix the remaining 675 g of water with the flours and autolyse. This takes a minute or two in a mixer. Let autolyse for 2 hours.
7. Once the levain is ready, add the Old Bay seasoning, the salt, and the levain. Mix for a minute on low until the levain is integrated, then mix on speed 2 for 5 minutes to develop the gluten.
8. Add the feta, the olives, the sun-dried tomatoes, the peppers and the oil as well as the soaked bran. Continue mixing on speed 2 until the add-ins and the oil are evenly distributed throughout the dough. Cover and let rest 30 minutes.
9. Do 4 sets of folds at 30 minute intervals, then do one more set an hour or so later. Let rise for another hour or so until you see lots of small irregular bubbles through the wall of your container. 
10. Then put in the fridge to continue rising for 2 hours. The dough rose about 30%.
11. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~795g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter. 
12. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
13. Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours. 

Baking Day

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 
2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 25 minutes. Internal temperature should be 205F or more.

I included a before and and an after proofing shot so they can be compared. This was after 9 hours. A small but definite rise.