Cheddar cheese and olives🌾It's a beautiful and winning combo, soft crumb and thin crust.
A classic tartine formula:
🔹80% bread flour
🔹20% whole wheat flour
🔹20% sourdough starter
🔹2% salt
💧water 70-80%
For this bread I took:
- 320 g of King Arthur bread organic flour,
- 30 g of white whole wheat Bob's Red Mill flour,
- 75 g of wheat sourdough starter,
- 7 g of salt,
- 260 g of water (you should judge by your flour how much water to add, the consistency is not very liquid, start from 245 g and add more water step by step during mixing),
- 20 g of soft butter.
DOUGH HANDLING:
⏰ 1 h of autolyse in the fridge (only water+flour) then add your starter, mix for 2 min in a mixer - then 30 min rest
⏰ add salt, mix the dough for 5 min in a stand mixer, add soft butter at the very end of mixing.
⏱6 hours of a total bulk fermentation (30 min after mixing - lamination with a handful of chopped green Italian olives and a handful of small cheddar cubes (make sure that you pop all big air bubbles around cheddar and olive pieces) + 1 set of coil folds in an hour). The dough have to rise up to 80% in a spy glass before shaping.
No preshape, shaped as a batard, a warm retard for 10 min, then
❄️+ 12 hours of a cold retard 3-4°C (38 F°).
Baked in the dutch oven (5 min with closed lid 500° F (260° С), 20 min - the lid is still closed 450° F (230° С), 15 min without the lid 410° F (210° С).
