Tartine olive wheat

IngredientsDirections

Ingredient	Leaven	Dough	Final	Final (%)
White Wheat Flour		360 g	360 g	72 %
Whole Wheat Flour	110 g	30 g	140 g	28 %
Wheat Starter	22 g		22 g	2.2 %
Water	110 g	290 g	400 g	80 %
Salt		9 g	9 g	1.8 %
Pitted Olives, sliced		150 g	150 g	30 %
Herbs de Provence		3 t
Lemon Zest		-

Leaven. Mix starter, flour, and water until just incorporated. Seal, and rest 12 hours at room temperature.
Autolyse. Blend the flours until homogenous. Add water, and mix until just incorporated. Cover and rest 45 minutes.
Mix. Add salt and leaven to the autolysed dough, and mix by hand using the pincer method until becomes a homogenous mass. Rest 10 minutes. Mix in olives, herbs, and lemon zest, again with pincer method, until evenly distributed.
Knead. Slap & fold 2 minutes to develop gluten.
Bulk ferment 5h 30m total, covered. Slap & fold 30 minutes for the first 3 hours, and rest for the remaining 2h 30m.
Shape into a medium-tight loaf.
Cold proof (optional) 8-24 hours in refrigerator.
Preheat oven to 250ºC (482ºF).
Preheat dutch oven with its lid at least 45 minutes.
Bake 35 minutes covered. Remove lid, and continue baking 20 minutes until dark brown all around the loaf.
Cool loaf at room temperature at least 20 minutes.

Why do I continue kneading through bulk fermentation?

The olives will inhibit gluten development. Without the additional kneading, the resulting loaf would be very dense and would struggle to rise.