Covid greek goddess

My daughter, who is 19, came down with covid and had lost her sense of smell the day before this bake. She asked if this bread had olives or cranberries in it! Think she's on the mend now, and has mentioned that she is starting to taste things again.

This is my first bread with sundried olives. They're kalamata olives and needed to be hand pitted before baking. The sundried olives brought a fairly pungent olive taste to the bread, not unpleasant but tasted like a strong olive oil, and a different flavour to the breads I've made with regular pickled olives. Although only 20g was used in the loaf the flavour tended to dominated, but 20g of sundried olives was around 19 olives, so its fairly concentrated.

The sundried tomato, like the sundried olives, were used 'dry' and weren't rehydrated before using. They were fairly unusual in that they weren't fully dried - they have a nice amount of moisture in them and we keep them in the fridge. So it felt right to use them as they were and they were great in the bread, but next time I'll double the quantity.

The feta didn't seem to do much. The quantity of feta probably also needs to be doubled, and next time I won't crumble as finely.

This bread was made using the food processor to develop the dough, which together with the home made proofing box seems to be becoming my new standard way to make bread.

The water, chilled in the fridge overnight, and levain (from the proofer) were initially mixed in the food processor to form a slurry. To this all the flours were added and were given two 10 second pulses and then left to 'fertmentolyse' for 50 minutes. Then a series of about 4 additional short pulses of the food processor, were done patting down the dough between each pulse to give, in total, another 15 seconds of whizzing. So, a grand total 35 seconds of food processor mixing.

The dough was then moved into the proofer, set to 26°C. Prior to lamination the salt was mixed into the dough by hand, around 1.5 hours after the initial levain mix. The inclusions were laminated in, followed by 2 coil folds. Shaping was done 5.25 hours after adding the levain, with the aliquot just under 50% increase in volume. The banneton was placed in the proofer for an additional 15 minutes before retarding on the bottom shelf of the fridge at 5°C for 15 hours. Banneton was removed from the fridge and popped into the freezer while the oven was warming, which is probably why I did the crazy scoring since the top surface was stiff and easy to score! Bread was baked at 240°C for 25 minutes covered, then 220°C incovered for 20 minutes.

Really enjoying this bread flour which is made from a sifted winter hard white wheat flour. This is my first local flour that has a decent protein percentage, around 14% apparently and it just sucks up the moisture, as well as giving that ridiculous oven spring that I've been envying. It also gives that mouth feel of a high gluten bread, that not unpleasant chewy gluten in your mouth which I've only ever noticed before from added VWG! The hard red wholemeal is a sprouted flour, got a bit chopped off in my formula but think it brought some flavour to the bread, kind of hard to tell with all the inclusions.