Instructions

Mixing the Dough

By Hand: Combine all dough ingredients in a large bowl. Use hands to stir and knead for 10–12 minutes until a sticky, traditional bread‑style dough forms.
Stand Mixer: Put ingredients into the mixer bowl with paddle attachment. Mix on low for 2 minutes until dough is very thick and kneads off the bowl cleanly.

Add in your chopped olives and mix on low speed for 1 minute. Or mix by hand for one min

Cover bowl with plastic wrap. Let dough rest and hydrate for 45–60 min at room temperature (until doubled). Alternatively, cold‑proof up to 24 hours; bring to room temperature ~90 min before use

 

Shaping Dough:

Shaping Method 1: To get the traditional coiled shape of artisan bread use a brotform dough rising basket. Rub flour all over the basket. Place the shaped loaf (smooth side down) into the floured basket and cover with lightly greased plastic

Shaping Method 2: Place the shaped loaf into a floured bowl and cover with lightly greased plastic wrap.

 

Proofing (Refrigerator or Countertop):

Refrigerator proofing: Place loaf into refrigerator and cold proof overnight 8 -18 hours. If your loaf is doubled in size after overnight, you can bake it directly from the refrigerator. Preheat the oven. After proofing, preheat the oven to 475°F. If you are using a pizza stone or baking steel/or an inverted baking sheet preheat it for about 60 mins before baking.

Countertop proofing. Proof dough for 45 to 60 mins in a warm place until it is doubled in size.

 

After Proofing (for Refrigerator & Countertop)

Preheat the oven to 475°F. If you are using a pizza stone or baking steel/or an inverted baking sheet preheat it for about 60 mins before baking.

 

Placing dough. Onto a work surface sprinkle a little flour. Carefully turn the dough upside down onto the surface. Score the loaf with a serrated knife or razor/lame.

 

BAKING: (stone/steel/cookie sheet or Dutch oven)

BAKING STONE/STEEL/COOKIE SHEET:
Place loaf onto the hot baking stone/steel or cookie sheet. Be careful not to touch the pan since it is very hot. Throw 4 ice cubes onto stone/steel or cookie sheet. This will create steam. Bake loaf for 25 minutes at 475°F, then reduce temp to 350° for 45 minutes.

DUTCH OVEN:

Patrick preferred method for baking artisan loaves at home
Remove the preheated Dutch oven and gently place loaf inside, add 3 ice cubes to create steam, and place lid over Dutch oven. Place covered Dutch oven into oven.
Bake loaf for 25 minutes at 475°F, then remove lid from Dutch oven and reduce temp to 350° for 45 minutes. The loaf is baked when it reaches an internal temp of 210°. If loaf begins to brown too much, tent with foil.

 

Remove the loaf from the oven and transfer it to a cooling rack.

 

Cooling. Allow to cool completely before cutting (could be 3-4 hours).