1/4 cup ripe starter
3/4 cup water
1 teaspoon sea salt
2 cups bread flour
inclusions: prosciutto, kalamata olives, sun-dried tomatoes, Italian cheese and balsamic glaze
Feed starter the night before and again in the morning. Should be nice and bubbly and doubling in volume.
Around noon or when your starter has doubled from feeding, mix together all ingredients (minus inclusions) until dough has formed. Cover with saran or shower cap and rest for 1 hour in a warm spot.
Do 4 stretch and folds after 1 hour rest and again in 30 minutes.
Prepare 4 small piles of inclusions. Each pile contains: 1 tablespoon shredded Italian cheese blend, 2 kalamata olives cut in half, 3 bite size pieces of prosciutto and 3 bite size pieces of sun-dried tomatoes. Photo below.
Lay dough out on lightly floured counter and very gently stretch out into a rectangle. Fold dough into thirds twice, each time sprinkling a bit of inclusions over each fold. Drizzle each pile very lightly with balsamic glaze.
Place dough in a straight sided proofing container and cover with a lid, allow to rise by 50%.
Lay dough out on lightly floured counter and gently roll up into tight bundle by folding into thirds twice. Lay dough in proofing basket top side down, seam side up and pinch to seal seam. Place proofing basket in a bag and allow to rest in fridge for 12-36 hours.
Preheat oven to 450º with dutch oven inside.
Lay parchment paper over dough and invert onto counter. Score dough and lower into dutch oven with parchment paper still on bottom of dough.
Add 2 ice cubes under parchment paper and lightly mist the top of the dough with a spray bottle. Put lid on dutch oven and bake for 30 minutes.
Remove lid and bake for an additional 10 minutes.
Allow loaf to rest for 1 hour on a cooling rack before cutting.
dough stretched into rectangle with inclusion piles
inclusions added on top of each fold
shaped and placed in proofing container to double
out of fridge and scored
after 30 min of baking with lid on
crumb
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