Olive Semi - Sourdough Boule

Need a loaf to serve with your next Italian dinner? This crusty boule is packed with sun-dried olives and has just enough sourdough starter for a bit of interest. Instant yeast guarantees a rise, but this is a fairly low rising loaf. You'll notice there's no salt in the dough itself - the olives provide plenty!

• Ready In: 3 hrs 50 mins
• Serves: 20
• Yields: 1 large loaf

Ingredients

• 4  cups whole wheat bread flour
• 1⁄3 cup  fine cornmeal
• 1⁄3 cup potato flour
• 1⁄2 tablespoon instant yeast
• 1  teaspoon fennel seed
• 1  teaspoon dried basil
• 2⁄3 cup  mature  sourdough starter (fed)
• 2  cups warm water
• 2  tablespoons olive oil
• 1  tablespoon honey
• 175  g  sun-dried  olives, chopped (packed in oil, drained)

Directions

1. In the bowl of a stand mixer, whisk together the flour, cornmeal, potato flour, yeast, fennel seed and basil.
2. Add the sourdough starter, water, oil and honey.
3. Begin kneading with the dough hook on low speed.
4. Knead for 10 minutes, then add the olives and knead 2 minutes more.
5. Cover and let rest 45 minutes.
6. Stir down and scrape into a bowl lined with a well-floured tea towel or a round brotform.
7. Cover and let rest 1 hour.
8. Preheat the oven to 450F and place a pan of hot water on the lowest rack.
9. Place a greased baking sheet over the loaf in the bowl and flip out. Remove the towel.
10. Slash the top of the loaf 3-4 times and place in the oven.
11. Immediately reduce the oven temperature to 400F and bake for 20 minutes.
12. Remove the pan of water and continue baking for 30 minutes longer.
13. Slide immediately onto a wire rack and cool completely before slicing.