(Experiment 158) Cold fermentation fougasse

In a standmixer bowl, combine the bread flour,whole wheat flour , water and sourdough starter. WIth the dough attachment mix on low speed for 8-10 minutes. Add the olive oil,olives and salt . increase speed slighly and mix for another 10 minutes.

On an floured surface, dump the dough and do some slap and fold for 2-3 minutes ( until its somewhat hold itself together) . Note that when you for the first 1-2 minutes it will not hold itself and will be hard to manipulate.If needed add a bit more flour.

Coat with olive oil a large container and transfer the dough in it. Cover and put in the refrigerator for about 48 hours.

Take the container out and carefully put it on a floured surface. Form into a ball but dont over manipulate. Lightly dust with flour, cover with a clean dishcloth for 60-90 minutes.

At this point , put your pizza steel/stone in the oven and pre-heat at 500F. Heat for 30 mins.

Put a mix of semolina and flour on parchment paper, put the dough on it , stretch it to the desired shape. Here I tried to make it into somewaht of an oblong shape ( leaf shape). Then using a pizza cutter or whatever tool you can use to make some cuts in the dough. Note that this is a “shareable” bread, the goal of those cuts is to make it easy to tear and share. Im not super artistic but if you are you can make some pretty fancy shape .

Bake at 500F for 10 minutes, then reduce to 450F for 10-15 minutes until a nice light brown color. Brush with olive oil when it comes out of the oven, I like to sprinkle a little bit of Maldon salt .