Two Loafs For My Son's First Birthday

Hi 

This weekend we have celebrated my son's first birthday. for the occasion I have prepared three breads:

- Baguette's (which did not came out that good...) - Jeffrey Hamelman's Baguettes with poolish

- Golden Raisin and Walnut Bread - again from Hamelman's. which was a huge success, 

always is.

- "Mixed-Flours Olives Bread" - my development. which it's formula i will list here.

But first some photos:

  Before:

After:

Mixed-Flours Olives Bread Crumb:

And my One year old Son!

Mixed-Flours Olives Bread

Formula: 

For the Pre-Ferments (Poolish)

100g Bread Flour

100g Whole Wheat Flour

100g Whole Rye Flour

300g water

A pinch of Instant yeast

For the final dough:

200g Bread Flour

60g water

2g  Instant yeast (half a Teaspoon )

10g Salt

100g Kalamata olives 

Technique:

1.Mix all of the poolish's ingredients until smooth. Place in a lidded plastic container and et stand for 12 to 16 hours. 

2.Add all of the ingredients (except of the olives ) of the final dough to the bowl of a stand mixer. mix on the first speed for 2 minutes until a uniform dough is from.

3.Knead the  dough for 5-7 minuets on the second speed.

4.Proof the dough for 40 minuets in a sealed container  - fold.

5.Proof for another 40 minuets - fold.

6.Proof for another 40 minuets - shape.

7.Proof for 60-75 minutes.

8.Bake in a 230° oven for 50 minutes - apply steam in the first 10 minutes.