You can use sliced olives, but I opted for whole pitted.
Ingredients:
383g flour #1
105g flour #3
380g water
120g peak active starter
2 tsp salt
1 to 1.5 cups whole pitted olives
Method:
Autolyse: up to the day before and at least three hours ahead, combine the flours and water in a heavy ceramic bowl and set aside covered.
Depending on when your starter hits peak, add the peak active starter and knead using wet hands. Rest 30 minutes, covered.
Add the salt, knead using wet hands. Rest 30 minutes, covered.
Perform one set of stretch and fold. Rest 45 minutes, covered.
Perform two sets of coil fold, 30 minutes apart. Rest covered 30 minutes after the final fold.
Final shape: flour your counter surface and scoop out the dough. Spread the dough into a large square and sprinkle in the olives as a single layer. Then fold in the left and right sides to the middle. Roll the resulting long rectangle into a boule.
Place the boule, seam side up, into a generously floured proofing basket. Let rest 10 minutes before pinching the seam to create a bigger surface tension.
Cover the basket with a disposable plastic shower cap or put the whole basket in a plastic bag and refrigerate overnight.
Bake: preheat oven to 500F and place your cast iron or dutch oven pot to heat for 1 hour.
Gently flip the boule onto a sheet of baking paper, and score it with a razor.
Put the bread in the preheated pot, add two cubes of ice in the space between the side of the pot and the flap of the baking paper.
Quickly cover the pot to seal in the steam and return to the oven for about 23 minutes.
After 23 minutes, uncover the pot and reduce temperature to 420F. Bake for another 23 minutes.
When done baking, flip out onto a wire rack and allow to cool for 2 hours before slicing into it.
صحة و عافية
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