Olive and sundried tomato Levain
Today's loaf started out as a "what have I got here" after a party I had some pitted black and green olives in oil and basil and sun dried tomatoes in oil left over. So I thought they would go in a loaf
Monday was the Levain build
Bread flour. 100%
rye starter. 20%
after 16 hrs I made the final dough
Bread flour in this case Canadian white. 1 lb 7 oz
whole wheat flour stone ground organic. 3.2 oz
salt 0.5 oz
olives 4 oz sundried tomatoes 4 oz
Levain 13 oz
I mixed everything on first speed except olives and toms for 3 mins and then second speed for three mins until gluten was moderately developed. I mixed in the olives and tomatoes on speed 1 until they were evenly disbursed.
Bulk fermentation was 2.5 hrs stretched and folded every 50 mins. I shaped them into 1.5 lbs boules and retarded them in the fridge for 12 hours at 50 F This morning as I heated the oven up for 1 hr at 460 F I took the dough out of the fridge Cooked for 40 mins reducing the heat to 400 after 25 mins as I was worried they'd burn.