(makes 2 loaves)
900g strong white flour, ideally a mix of organic 00 flour and unbleached stoneground
100g dark or light rye flour
200g lively leaven
700g luke warm water
Two sprigs of rosemary, removed from woody stalks and finely chopped
150-200g of pitted kalamata (or good quality black or green) olives
20g salt
Mix all the bread ingredients apart from the salt, rosemary and olives together in a large bowl. Autolyse for an hour, then add the salt, herbs and olives, along with 20-50g more water to help the new ingredients merge with the dough. Mix and massage well to help the gluten development.
Fold and turn at half hour intervals for the next 3-4 hours (if you want to take the uncertainty out of this time frame measure the temperature of the water you add – if it is around 37 degrees the dough will be properly proved within 4 hours). Take the dough out of the bowl when it looks aerated and puffy; shape into two loaves. Rest on the kitchen counter for 20-30 mins – make sure you lightly flour the top of the dough pieces and cover them with a clean tea towel. After the resting time, flip them over, shape and put into well-floured baskets. Prove overnight in the fridge.
The next morning, place a large casserole pan in the oven and turn the heat to 260 degrees (if you can fit two large casseroles in your oven, you can bake them at the same time and give one loaf away!). Once the oven is at temperature, turn out your dough (straight from the fridge) and score the top. Remove the casserole and carefully transfer your turned out dough to the hot dish (use a reusable baking sheet and oven gloves), replace the lid, turn down the oven to 240 degrees and cook for 30 mins. Then remove the lid (careful of the steam), turn down the heat to 230 degrees and cook for another 7-10 mins. Cool on a baking rack.