400g Unbleached All Purpose Flour
1 1/4 Cup filtered water
1 1/4 tsp dry yeast
1 1/4 tsp sea salt.
100g Large pitted green Kalimantan Olives.
Polenta for dusting.
Place all the dry ingredients in the Kitchen Aid mixing bowl and mix well. Then add in the water.
Have your ingredients ready.
Keep mixing till the dough comes off the sides of the metal bowl, adding more flour or water accordingly, adding only half a table spoon of either to adjust till the dough is silky smooth.
Transfer to a floured surface and fold to shape into a ball.
Then transfer the dough to a well floured towel ( I used polenta and the All Purpose flour) and leave the ball of dough to rise covered, for 1 1/2 to 2 hours depending upon the ambient temperature. Meantime heat up the Dutch oven to 240˚C.
When the dough has risen somewhat, poke the surface with your finger and if the dough does not bounce back, it’s ready for baking. The dough may not be seen to rise to “double it’s size”. No matter.
Flip the dough into the hot Dutch oven, and cover with the lid. Return this to the oven and bake at 230˚C for 30 minutes, then removing the cover, bake for a further 15 to 20 minutes to brown the crust. Remove from the oven and cool the loaf on a metal rack for at least 1/2 hour before slicing.