Made three batches of dough Monday morning.
All with 500g of flour, 50g of starter and 1 gram of yeast, 16g of salt. At 72% hydration.
Two were identical and the third I added Kalamata olives during the stretch and folds.
After the final stretch and fold, one batch went into the fridge and is destined for pizza
later this week,
and the other two were left out on the counter to rise.
Baked late in the afternoon. The Olive boule was baked in a Dutch Oven
and six baguettes in the Cuisinart Steam Oven.