Olive, Gouda & Dill Sourdough

Mix all and keep in a warm spot. For me that was inside my microwave with a cup of boiling water next to it.
Time how long it takes to double so you know. Mine had been taking 12 hours but as it got stronger it became more like 8 hours.

Mix starter with water. Add flour and salt. Combine into a shaggy dough and cover 30 mins.
Do 20 slap and folds. Rest 1 hour.
Do stretch and folds, adding olives, cheese & dill. Rest 1 hour.
Do final stretch and folds. Transfer to an oiled cambro container and use a rubberband to mark where it begins. Let it bulk ferment until almost doubled but not quite! (I keep it in the microwave next to a cup of hot water-75-80° Remember bulk ferment begins when you mix the starter!) This loaf took much longer to bf than my regular loaf. My regular loaf is usually 9 hours. This loaf took 15 hours.
Do first shaping by releasing dough onto a floured surface. Pull edges in (like a stretch and fold) to form a ball. Cup and fold to build tension. Flip over and let rest uncovered 30 mins.
Flip over and fold like a letter into center. Do a tension roll and fold side edges over. Cup/fold and lay seam side up into a banneton coated with rice flour. Place in fridge covered until the next day. 24 hours is great but 34-36 will have even more sour flavor.
Flip out onto parchment and rub top with rice flour. Score with a bread lame. Bake in a 3 quart dutch oven at 475 for 20 minutes with lid on. Remove lid and bake 20 mins more until 208-210℉ internally. (*Tip: to prevent a dark bottom, add a cookie sheet under the dutch oven for the last 20 mins.)
Cool at least an hour before slicing or it may be gummy.

Adapted from Grant Bakes

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