Yield: 2 large loaves
TOTAL FORMULA
PREFERMENTED FLOUR: 20%
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 499 | 4 cups + 2 tablespoons | 100% |
| Water | 358 | 1½ cups + 1 tablespoon | 72% |
| Salt, fine | 10 | 1½ teaspoons | 2% |
| Yeast, dry instant | 3 | 1 teaspoon | 0.60% |
| Olives, Kalamata | 110 | ¾ cup | 22% |
| Olive oil, extra virgin | 10 | 1½ teaspoons | 2% |
| Rosemary, fresh | 10 | 2 teaspoons | 2% |
| Total Weight | 1,000 | All | 200.60% |
BIGA
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 165 | 1¼ cups + 2 tablespoons | 100% |
| Water | 99 | ¼ cup + 3 tablespoons | 60% |
| Yeast, dry instant | Pinch | Pinch | 0.10% |
| Total Weight | 264 | All | 160.10% |
FINAL DOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | |
| Water | 259 | 1 cup + 2 tablespoons | |
| Biga | 264 | All | |
| All-purpose flour | 334 | 2¾ cups | |
| Salt, fine | 10 | 1½ teaspoons | |
| Yeast, dry instant | 3 | 1 teaspoon | |
| Olives, Kalamata | 110 | ¾ cup | |
| Olive oil, extra virgin | 10 | 1½ teaspoons | |
| Rosemary, fresh | 10 | 2 teaspoons | |
| Total Weight | 1,000 | All |
DAY ONE
BIGA
In a medium bowl, stir together the flour and yeast, then add the tepid water (75°F to 80°F).
Mix briefly, then knead until smooth.
Cover and set at room temperature for 12 to 16 hours.
DAY TWO
PREPARE
Pit and coarsely chop the olives.
Stem and mince the rosemary.
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 76°F
In a large mixing bowl, combine the final dough water and biga. Mix with your hands until the biga is broken up in the water, then add the flour, salt, and yeast. Stir with the handle end of a wooden spoon until the dough forms a shaggy mass. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
Place the olives, olive oil, and rosemary on top of the mixed dough and fold briefly to begin incorporation. It doesn’t need to be homogeneous; these ingredients will fully incorporate during folding.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 3 hours at room temperature, folding as directed below.
FOLD
Fold after 15, 30, 45, 60, and 120 minutes, then leave untouched for the third hour. See Folding for instructions.
As you perform each series of folds, you’ll begin to notice that the dough becomes smoother, stronger, and more cohesive.
DIVIDE AND SHAPE
Turn the dough out onto a generously floured surface and gently stretch to a 9 by 12-inch rough rectangle.
Using a bench knife or chef’s knife, cut exactly in half along the long axis, and place on a generously floured baker’s linen (couche) or tea towel. Pleat the couche between the loaves to support their sides as they rise.
PROOF
Cover and proof for 30 to 45 minutes at room temperature.
BAKE
During the proof, preheat the oven to 475°F with a baking stone and steaming system in place. See Baking for instructions.
Transfer the loaves to parchment paper or a baker’s peel, gently inverting them so that the underside, which was against the dusted tea towel or linen, becomes the top.
Slide the loaves onto the preheated baking stone.
Bake with steam for 32 to 35 minutes. After 20 minutes, carefully remove any steaming devices, lids, or parchment paper. Rotate the loaves on the stone.
At 32 to 35 minutes the loaves should be well colored. Turn off the oven, prop open the door a few inches, and allow the loaves to dry for an additional 10 minutes.