Ingredients

For the Dough

• 100g active sourdough starter (100% hydration)
• 350g bread flour
• 150g sprouted rye flour
• 375g water, room temperature
• 10g sea salt

Mix-Ins

• 120g pitted green or Kalamata olives, roughly chopped
• 2 tablespoons fresh tarragon, finely chopped
• 1 tablespoon extra virgin olive oil

For Dusting

• Rice flour or rye flour

Equipment

• Large mixing bowl
• Banneton basket or bowl lined with a towel
• Dutch oven
• Bench scraper
• Sharp bread lame or knife

Instructions

Step 1: Feed Your Starter

Feed your sourdough starter 4–6 hours before mixing.

Your starter is ready when:

• It has doubled in size.
• It is bubbly and active.
• It passes the float test.

Step 2: Mix the Dough

In a large bowl combine:

• 100g active starter
• 375g water

Stir until mostly dissolved.

Add:

• 350g bread flour
• 150g sprouted rye flour

Mix until no dry flour remains.

Cover and let rest for 45 minutes.

This autolyse helps improve gluten development and dough strength.

Step 3: Add Salt

Sprinkle the salt over the dough.

Add 1 tablespoon water if needed and work the salt into the dough by squeezing and folding.

Cover and rest for 30 minutes.

Step 4: Incorporate the Olives and Tarragon

Combine:

• Chopped olives
• Fresh tarragon
• Olive oil

Gently stretch the dough and fold in the olive mixture until evenly distributed.

The dough may feel slightly wetter because of the olives.

Step 5: Bulk Fermentation

Ferment at room temperature for 4–6 hours.

Perform 4 sets of stretch-and-folds during the first 2 hours:

• First fold: after 30 minutes
• Second fold: after 60 minutes
• Third fold: after 90 minutes
• Fourth fold: after 120 minutes

After the final fold, allow the dough to rest undisturbed until it becomes airy and increases in volume by about 50%.

Step 6: Pre-Shape

Turn the dough onto a lightly floured surface.

Shape into a loose round.

Let rest uncovered for 20–30 minutes.

Step 7: Final Shape

Shape into a tight boule or batard.

Place seam-side up into a floured banneton basket.

Cover well.

Step 8: Cold Proof

Refrigerate for 12–18 hours.

The long cold fermentation enhances flavor and makes scoring easier.

Step 9: Preheat Oven

Place a Dutch oven inside your oven.

Preheat to:

475°F (245°C)

for at least 45 minutes.

Step 10: Score and Bake

Transfer the dough onto parchment paper.

Score the top with a sharp blade.

Carefully place into the hot Dutch oven.

Bake covered for:

• 25 minutes at 475°F (245°C)

Remove the lid.

Reduce temperature to:

450°F (230°C)

Bake an additional 20–25 minutes until deeply golden brown.

The internal temperature should reach approximately:

208–210°F (98–99°C)

Step 11: Cool Completely

Transfer to a cooling rack.

Allow the loaf to cool for at least 2 hours before slicing.

This helps the crumb finish setting and prevents gumminess.

Storage

Room Temperature

Store in a bread bag or airtight container for up to 4 days.

Freezer

Slice and freeze for up to 3 months.

Toast directly from frozen when ready to serve.

Serving Ideas

• Pair with goat cheese and roasted vegetables.
• Serve alongside tomato soup or creamy mushroom soup.
• Use for gourmet sandwiches.
• Toast and drizzle with olive oil.
• Enjoy with charcuterie and artisan cheeses.

Baker’s Tips

• Pat olives dry before mixing them into the dough to avoid excess moisture.
• Fresh tarragon provides the best flavor, but 2 teaspoons dried tarragon can be substituted.
• Sprouted rye flour ferments faster than regular rye, so watch the dough carefully during bulk fermentation.
• For extra flavor, add a tablespoon of chopped fresh rosemary along with the tarragon.
• Allow the loaf to cool completely before slicing to achieve the best texture.