Black olive bread

Kneading time: 10´
Temperature of the dough: 23 ºC
1st fermentation (the dough is not divided yet): 1,5 h
2nd fermentation (the dough divided): 45´
3rd fermentation (the piece is finished): 1,5 h
Cooking time: 20-30´
Temperature of the oven: 230 ºC

RECIPE

• Mix water and flour (medium strength flour and rye flour) at a low speed for 5 minutes.
• Autolyse for 1 hour.
• Add the natural yeast dough. Mix for 1 minute at a low speed.
• Add salt and knead for 1 minute at a medium speed.
• Add the yeast and knead for 5 more minutes, at a medium speed.
• Add the drained olives, halved. Knead for 1 minute.
• Ferment for 1 hour in previously greased plastic. After the first 20 minutes, fold.
• Make pieces of about 550 g.
• Leave to stand for 45 minutes.
• Make loaves without tips.
• Ferment for 1 hour and 30 minutes.
• Cook at 230 ºC for approximately 30 minutes.