Olive & Parmesan Sourdough Bread Recipe

• High-Protein Bread Flour –  900 g 
• le’sourdo® RoggenArte | Rye Sourdough Powder – 100 g 
• Cold Water – 780 g 
• Kalamata Olives (pitted, chopped) – 300 g 
• Parmesan Cheese (cubed or grated) – 200 g 
• Salt – 20 g (2%) 
• Instant Dry Yeast – 5 g (0.5%) 

In a spiral mixer, combine rye sourdough powder, flour, salt, yeast and add water. Mix at slow speed for 4–5 minutes until cohesive. Mix on medium speed for 5–7 minutes until gluten is moderately developed. Add olives & parmesan cheese and mix on slow speed for 1–2 minutes until incorporated. Transfer dough to oiled container. Cover and bulk ferment at room temp for 1.5–2 hours (volume increase ~75%). Scale and divide the dough into two equal parts. Pre-shape and rest for 15–20 minutes. Further shape into bâtards or boules. Place seam-side up in floured bannetons. Bake with steam for 20 minutes. Cover and final proof for ~1 hour at room temp or refrigerate overnight. Pre-heat oven to 230°C with baking stone. Bake with steam for 20 minutes. Reduce temperature to 210°C and bake another 20–25 minutes until internal temp reaches 96°C.