Sourdough with black olives

We bought a lot of Turkish black olives last week and I thought finally it's time to bake olive bread.

It came out super well, so I decided to share the bake here. Dough is more or less 50/50 ruchmehl (Swiss high extraction flour) and white flour, but I didn't write down the exact proportions. Total flour weight, including 50 g of prefermented whole rye from the starter, is 450 g. Not too high hydration, in the 70% range, but also with additional liquid from the olives (around 80g after pitting), and a glug of olive oil. Since the olives are salty, I reduced the salt a little, 8 g instead of the usual 10g. After adding the olives the dough got much darker and acquired some pretty dark purple streaks, which came out beautifully in the final crumb. Did some typical stretch and folds etc, after a few hours it seemed the dough was ready, so I shaped it and final proofed mainly on the balcony, where I suspect the temperature is a little higher than the fridge at the moment, so the fermentation doesn't stop completely, but progresses very slowly. It rose somewhat, and next day I baked it with steam.

Bread came out crunchy on the outside, not too fluffy, but very soft inside, and very tasty. Actually amazing to eat with some more olive oil.