Note: This bread will take 2 days to make so plan on making it ahead of time
Levain:
1/3 cup bread flour (you can use all purpose flour)
1/3 cup wholegrain wheat flour (or can use another 1/3 cup bread or AP flour)
3/4 scant cup of sourdough starter (100% hydration)
1/3 cup warm beer (or water)
Dej:
5 1/2 cups bread flour (or all purpose flour)
1 1/4 cups wholegrain wheat flour (bread or AP flour works as well)
2 cups (plus, 3 1/3 tablespoons) warm beer (or water) - separated
3/4 cups levain (see above)
1 tablespoon salt
1 to 3 tablespoons of your choice of herbs/spices (to taste)
Filling:
1/2 to 1 cup olives, chopped (your favorite - recommend) (to your liking)
1 to 2 cups mozzarella, shredded (to your liking) - (pick your favorite(s) for this recipe)
1 to 4 teaspoons garlic, minced (to taste).
Making the Levain:
1. The night before you should feed your sourdough starter.
2. In the morning (or when you are ready) mix your levain. Mix together all ingredients in a bowl and transfer into a clear loosely covered container so you can see when it has risen.
3. It should be kept someplace warm around 77F to rise - this can be from 1 to 2 hours to wait.
4. Go to the next step.
Making the Autolyse:
1. Mix the Dej (see above) - mixing of the flour(s) and beer (or water)
2. Mix flour(s), herbs/spices and salt together. Next mix the beer (or water) into the bowl with the flour mixture. Do not knead - simply mix until all of the flour is hydrated.
3. Cover flour and let it sit 1 hour or until your levain has risen (see above).
Putting it all Together:
1. Put 3/4 cup of levain on top of the autolysed dough.
2. Mix well - you can use your hands for this. Push the levain though the dough with stretch and folds until if feels well mixed. The dough will feel sticky.
3. Cover dough and leave to rest 30 minutes in a warm place.
Bulk Fermentation:
1. Wet your hands so the dough does not stick to them.
2. Grab the side of the dough furthermost away from you and stretch it up in the air and fold over the entire dough. Turn the bowl and repeat the process: grab pull up into the air and fold over. Turn and do this again - then one more time. You should have had a total of 4 stretch and folds - 1 per side.
3. Cover and let rest 30 minutes.
Repeat Stretch and Folds
1. Do the bulk fermentation process 2 more times (at least) - letting rest 30 minutes between each set.
2. On the 3rd stretch and fold set -- do a window pane test. You should be able to stretch out the dough with your fingers and see though it without it breaking or tearing.
3. If your dough does not pass the window pane test, then do more stretch and folds with 30 minute rest in between until it passes the test. You may need to do the stretch and folds 4 or 5 more times.
Adding in the Filling & Preshaping:
1. Cut your dough into 2 or 3 loaves (your choice).
2. Flatten one dough ball out on lightly floured surface. Top with garlic, mozzarella and olives. Then fold your dough like a jellyroll then tuck under the ends. Keep working your dough slightly, gently until you feel the garlic, cheese and olives are mixed into the dough - but don't over do it.
3. Form a tight dough ball and set aside.
4. Repeat with remaining balls of dough.
5. Cover all of them when ready and let rest 15 minutes.
Prepare the Bannetons or Bowls: (Use bowls if you do not have bannetons)
Bannetons: Put dishtowel into banneton. Use a mix of rice and bread flours and dust your bannetons with it. Better to use too much flour than not enough.
Bowls: Line bowls with waxed or parchment paper. Leave paper hanging over edges - but not so much it's hard to work with (trim a bit if you need to).
Final Shaping:
1. Tighten your dough as much as possible to do that place your ball of dough on a slightly floured surface, and pull ball towards you. Turn slightly and repeat process all the way around the dough or until it looks and feels tight. Repeat with remaining balls of dough.
2. Place them in bannetons or bowls.
3. Sprinkle tops with rice flour (optional).
4. Put each banneton or bowl into separate plastic bags and seal them with air trapped inside.
5. Place in fridge over night. (8 to 24 hours).
Baking: Note: if your oven does not have 500F setting - then set it as high as you can get.
1. Heat your oven to 500F. Put your dutch oven into the oven with lid on to get super hot. Heat for 30 minutes to 1 hour. Make sure it's good hot before your proceed to step 2.
2. Take 1 banneton or bowl out of the fridge and carefully turn out the dough onto lightly floured parchment or waxed paper. Note: if you are using bowls then you can use the same sheet you have already.
3. Score the bread. Take a sharp knife and deeply cut into the bread any pattern you wish.
4. Remove your dutch oven from the oven carefully and remove the lid.
5. Pick up the dough with the paper under it and place wax paper and dough into the dutch oven.
6. Spray water onto the top of the bread with spritzer.
7. Put a lid back on the pot.
8. Bake 15 to 20 minutes with the lid on at 500F.
9. Remove the lid and turn oven down to 450F.
10. Bake 20 to 25 minutes longer or until golden brown.
11. Remove pot from oven and remove the lid.
12. Carefully remove the bread from the pot (you can pick it up by the parchment paper but be careful not to burn yourself or you can flip the bread onto a surface.
13. Tap the bottom of the bread. If it sounds hallow it's done. If it does not sound hallow it's not ready - place back into pot and cook 5 to 10 minutes longer if needed.
14. Let the bread cool off before enjoying.
Rangers, make head of time before your next trip.
Source: FoodGeek
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