Mix all Ingredients, except olives and dried thyme, with a spiral mixer for 3 minutes slow and 9 minutes fast, add the olives and dried thyme for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 27°C.
Once all Ingredients mixed, start the bulk fermentation time for 30 minutes.
Scale the dough into 450 g pieces and mould the dough gently round. Cover the dough pieces and start the intermediate proof for 20 minutes.
Mould the dough in your preferred shape, we recommend oblong with pointed ends. Roll the dough pieces in rye flour and wrap in flour dusted dough towels.
Allow the dough to final proof for 50 - 60 minutes. At ¾ proof, if you press your finger in the dough and it comes back halfway it’s ready to bake,
Remove the dough pieces from the flour dusted dough towels and place onto a greased baking tray.
Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
The oven should have a temperature of 230°C when you put the loaves in then decreasing to 190°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
