Olive and Roasted Garlic Bread

To make the levain, mix 30 g sourdough starter, 60 g flour, and 60 g water. Leave at room temperature for 6–9 hours.

Slice off the top of a garlic head, drizzle with olive oil, wrap in foil, and roast at 180 °C for about 35–40 minutes. Let it cool completely, then squeeze out the soft cloves and mash them with a fork into a paste.

Pat the olives dry and chop them.

Combine the levain, 210 g water, and 330 g flour. Let it rest for 30 minutes for autolyse.

After autolyse, knead the dough for 2–3 minutes, add 8 g salt, the olives, and the roasted garlic, then knead for another 2–3 minutes until evenly distributed. Let the dough bulk ferment for 40 minutes.

After 40 minutes, perform the first stretch and fold. Let it ferment for another 40 minutes, do another fold, and let it rest for another 1.5 hours.

Once fermentation is complete, preshape into a round and let it rest for 20 minutes.

Shape the loaf and place it in a banneton, seam side up. Leave at room temperature for 1.5 hours.

Then place the dough in the refrigerator for 8–12 hours.

Score the top before baking.