Bread Baking: Olive Levain

This bread is leavened with sourdough starter instead of commercial yeast.

I think this is the first time I've "retarded" a bread after the bulk fermentation. 16 hours in the fridge before baking instead a final fermentation of a couple of hours.

It came out tasting great, delicious with cheese.

Adding the olives to the mixed dough.

The 3 loaves after they sat in the fridge for close to 16 hours.

Ingredients
Liquid-levain build	oz	grams	bakers percentage
Bread flour	5.8	164.43	100
Water	7.2	204.12	124.137931
Mature culture (liquid)	1.2	34.02	20.68965517
	14.2	402.57
Final Dough
Bread flour	23	652.05
Whole-wheat flour	3.2	90.72
Water	13	368.55
Salt	0.5	14.175
Liquid-levain build	13	368.55
Olives, pitted	8	226.8
Total	60.7	1720.845

Preparation times
Mix liquid-levain build	7:35:00	0:05:00	Friday
Levain ripening	7:40:00	12:00:00	12-16 hours
Mix	19:40:00	0:35:00
Bulk fermentation 1	20:15:00	0:50:00
Fold 1	21:05:00	0:05:00
Bulk fermentation 2	21:10:00	0:50:00
Fold 2	22:00:00	0:05:00
Bulk fermentation 3	22:05:00	0:25:00
Divide and shape	22:30:00	0:20:00
Final fermentation	22:50:00	18:00:00	up to 8h at 50°F or 18h at 42°F
Bake	16:50:00	0:45:00	Saturday
Complete	17:35:00		20-25 minutes

Submitting to YeastSpotting.