Three Olives Sourdough with Feta & Kamut

For the past few weeks, I have had quite a few requests to make another olive loaf. So I took my Caramelized Onion with 4 Cheeses recipe and subbed out 3 types of Olives for the onions, feta for the 4 cheese blend and Kamut for the Selkirk wheat. I did adjust quantities on the fly to accommodate the ingredients I had on hand (Might as well use the entire jars of olives and the whole container of feta). ?

Recipe

Makes 3 loaves

500 g unbleached flour

200 g bread flour

250 g high extraction Kamut (Khorasan) flour (Mill 285 g of Kamut berries and sift the flour. Save the bran and, after weighing out 250 g for the main dough, any leftover sifted flour for the levain)

50 g buckwheat flour (Mill 50 g of buckwheat groats)

725 g water

144 g in total of green (Manzanilla 48 g), red (Kalamata 49 g) and black olives (47 g)

113 g crumbled Feta (I used a goat cheese feta)

30 g full fat plain yogurt

20 g Pink Himalayan salt

200 g 100% levain (explanation below)

Plus high extraction whole wheat flour (local Brûlé Creek partially sifted flour) for levain

The morning before:

1. Take 15 g of starter and add 15 g of high extraction whole wheat flour and 15 g of water. Let sit for 12 hours.

The night before:

1. In a tub, put in the unbleached flour, the bread flour, the high extraction Kamut flour, and the buckwheat flour. Cover and reserve for the next morning.
2. Use the bran from the Kamut and any sifted leftover flour (as well as some high extraction whole wheat flour if needed) to equal 30 g. Add this and 30 g of water to the levain. Let sit overnight.

Dough making day:

1. Very early in the morning, feed the levain 60 g each of high extraction whole wheat flour and water. Let rise for about 5 hours in a warm spot.
2. About an hour or 2 hours before the levain is ready, add the water, mix well and let sit (autolyse) until the levain is ready.
3. Add the olives, the Feta, the yogurt, the levain and the salt to the dough. Mix well and let rest about 10 minutes.
4. Do three sets of French slaps and folds at 30 minutes intervals. The first set has 75 slaps, the second set has 40 slaps and the last set has 10 slaps. The olives will pop out of the dough at first, but eventually, they will integrate and stop flying all over the place. For the ones that hit the floor, the four legged apprentices will take care of them. ?
5. Continuing on 30 minute intervals, do sets of gentle stretches and folds until the dough feels billowy, has bubbles on the surface, bubbles can be seen through the walls of the container and it giggles when shaken. I usually do two sets of folds and then it takes about another 45 minutes before the dough is ready to divide but this time the dough was moving really slowly. It got a third set of folds and then ended up in the fridge for 5 hours because this baker went off visiting with her puppy. ? By the time I got back, the dough had risen about 50% and was quite bubbly. 
6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~740 g. Round out the portions into fairly tight rounds with a dough scraper and let rest one hour on the counter. (The one thing with cold dough is that it comes out of the tubs very cleanly and it is much easier to shape.)
7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center. Finally stretch the two top corners and fold over each other in the middle and continue stitching the rest of the loaf. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice right boule.
8. Place the dough seam side down in rice floured bannetons, cover, let rest for a few minutes (I left it for an hour because the dough felt still quite cold) on the counter and then put to bed in a cold (38F) fridge for 8 -10 hours (I baked after 6 hours because the loaves looked ready... probably due to the one hour initial proof on the counter once they were in their bannetons). 

Baking Day:

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Score the dough if you wish (I don’t as I like the rustic torn look). Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 
2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, drop the temperature to 425F, and bake for another 17 minutes. Internal temperature should be 208F or more.