Baguettes with Olives

The Tartaine Bread Experience
These Baguettes are made with very light levain and a final dough with the  olives mixed in with the final dough. They are absolutely delicious indeed and great when family and friends come bye for the Christmas season and the new year.

crust: is super tender and moist. very open. fragrant with herbs and olives. the lemon was imperceptible. I might zest two next time. difficulty in handling the dough: very easy. difficulty with proofing/fermenting: lately it's been hot, so I've found that doing a partial refrigerator ferment and/or proof has helped slow fermentation so that the loaves develop good flavor.

                       Absolutely Delicious!

                       Look at those clumbs!

 Cooling of on a oven rack for 1 hour. ...

 Toke the dough out and cut abdominal shaped 4 baguettes and let raise for 1 hour/ then baked in oven until golden brown....

 Put in the microwave with a hot cup of water and let raise until doubled. ...after placed in the fridge for 2 hours. .....

 Added the olives and did 4 stretch and folds..

 Mixed up all together and let rest for 30 minutes...

 Added the levain and the final dough and water..

 Weighed 200 grams of levain....

 In the microwave with a hot cup of water and let raise for 4 hours with the door closed...

 Mixed up the light levain.....