Olive & Rosemary Sourdough

Method

1. Mix starter, water, flours; autolyse 30 minutes. Add salt and oil; mix well.
2. Bulk ferment with folds. After the second fold, gently laminate in olives, rosemary, and zest.
3. Continue bulk until dough is airy (often 4 hours at 25°C (77°F)).
4. Shape carefully — inclusions can tear the skin. Banneton, cold proof overnight.
5. Preheat pot 245°C (475°F) on the middle rack. Score with one confident cut (30–45° angle, 1.3 cm / ½ inch depth).
6. Bake covered 20 minutes on the middle rack, then uncovered 18–22 minutes on the middle rack until deep gold.
7. Cool 90 minutes. Serve with olive oil or tomato soup.

Kitchen note

Baker's Notes: Dry olives well or pockets of moisture weaken the crumb. Avoid wet dough sticking: dust parchment generously.