Still soft and moist the next day. This is one of those breads that, when reheated, is even better. It turns out with an irresistible crispy crust.
Ingredients
Directions
- 1
Mix flours with 285g water and autolyse for 1 hour.
- 2
Add starter and mix until integrated.
- 3
Rest for 30min and add the 15g water mixed with salt.
- 4
Pinch the dough to integrate the salt.
- 5
Continue working the dough until you see that the dough has absorbed all the water.
- 6
Rest another 15/20min.
- 7
Wet both hands, and start to make coil folds (strengthening action used to help develop gluten) with intervals of 30/35min.
- 8
Let it rest for two hours or more until you see it become bubbly and puffy before poking.
- 9
Add green olives and sprinkle pink peppercorn.
- 10
Bake at 450F with vapor for the first 15min, remove vapor and drop the temperature to 420F 20/30min until the desired color.
Notes
Added dry oregano after the second coil.
