Bill Wraith's Sourdough Pagnotta Conversion

RECIPE PER BILL WRAITH (*items are changes per bz)

Bill’s Conversion of Sourdough-Guy’s Sourdough Pagnotta

400 grams fresh 100% hydration starter (my starter was taken
out of the refrigerator after having been refreshed 3 days earlier.
I probably should have used more recently refreshed and vigorous starter)
 
*Note use in place of starter:
200g of AP flour
200g water
1/8 tsp ady yeast

Body of Recipe:
650 grams water 
700 grams KA Organic AP 
50 grams KA rye blend (optional - substitute white flour,
           whole wheat, or other)
50 grams Heartland Mills Golden Buffalo flour (optional -
           substitute white flour, whole wheat, or other)

1 tsp IDY Yeast*
18 grams salt (1.264 Tbsp)
300 grams pitted halved olives (I used calamata olives)

Mix
Mix ingredients until well integrated and there is some resistance
to stirring. Cover and let rest for 30 minutes. I think there was
slightly too much water for my choice of flours and maybe because of
the olives, which made the dough harder to handle. This was very slack
dough. I would use a little less water next time, but I'm reporting
this as I actually did it.

Fold and Rest, Repeat. Every 30-60 minutes pour the dough out onto the
counter, let it spread a little, and fold it up into a ball. Put the dough
back in the bowl, cover and let rest 30-60. Repeat this process every
30-60 minutes 3-4 times.

I may not have repeated this enough, given the very wet dough I ended up with.
The dough was still too slack later when I tried to shape the loaves.
 

Bulk Fermentation
Place the dough in an oiled rising bucket or bowl. Allow it to rise by
double at room temperature. Actually, I wanted to bake by midnight, so I
let it get a little warmer, about 80F, which may have been a little bit
of a problem. I think it made the slack dough even a little more slack
to also be warm.

Shaping
Pour the dough out on the table on a bed of flour and cut in two. Work
with each loaf separately. Form a ball by carefully and gently pulling
the sides toward the center repeatedly to get some surface tension on the
smooth side underneath. Do not overhandle.

Here I was a disastrous dough handler. I way overhandled it because it was
too slack and would not form a ball. It just kept spreading out quickly.
Well, I just decided after way too many times pulling at the sides to stop
trying and went for flat bread. So, I can't emphasize enough, don't
overhandle. Just make that shape and be done with it. I am doing a second
version, and I think I've discovered how to do this. Use thumbs and fingers
of one hand to pinch and hold the gathered sides over the center, holding
the gathered edges up a little to help the sides stretch and the shape to
become more round and taking a bit of weight off the loaf. Use the other
thumb and a couple of fingers to pinch a bit of the side, pull the bit out
and up and over to the center, stretching the side as you do. Gather that bit
in with the first hand along with others as you work your way around the loaf.
Try to make it round by gathering a bit from the place that sticks out the
most.Turn the dough over onto a thick bed of flour with the rough side down.

Final Proof
Allow the loaves to increase in size by double. For me, this took about 3
hours. I'm still having a hard time figuring out when these higher hydration
loaves have finished proofing. As I said there was too much water, and I
never got these loaves to stiffen up very much. They mostly spread out on
the counter.

Bake
Bake at 425F.
This took about 25 minutes, and the internal temperature went quickly to
210F, which I've experienced with these flat high hydration loaves. I didn't
get much oven spring. I think the overhandling was a serious problem

Cool
Allow the loaf to fully cool.

**This is a conversion of a recipe posted by Jim.