Modify the hydration for home-milled flour.

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375 g (about 1 ½ cups) room temperature water

12 g (2.5 teaspoons) salt

100 g (½ cup) bubbly, active starter

500 g (4 cups plus 2 tbsp) bread flour

Extra-virgin olive oil, for drizzling

5 ounces pitted olives, any variety, sliced

2 tablespoons fresh rosemary

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1. Place the water in a large bowl. Stir in the salt followed by the sourdough starter, using a spatula to incorporate. Add the flour and mix with a spatula until you have a sticky dough ball. Cover the bowl and let the dough rest for 30 minutes.

2. Using a wet hand, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 8 to 10 times with the dough. Cover the bowl and let the dough rest for one hour.

3. Lightly oil a large area of a work surface. Uncover the bowl and drizzle oil around the edge of the dough. Turn it out onto your prepared work surface. Spread the dough into a large thin rectangle, roughly 15×20 inches. Spread 4 ounces of the olives over the surface of the dough, followed by 1.5 tablespoons of the rosemary. Gently press the rosemary and olives into the dough, then fold the dough envelope-style.

4. Return the folded bundle to the bowl. Cover the bowl and let the dough rest for one more hour.

5. Using two wet hands, gently lift the dough up from the center stretching it long, allowing the edges to fold underneath it. Fold the dough in half once or twice more, ultimately forming the dough into a rough ball.

6. Transfer the dough to a straight-sided vessel to rise. Cover the vessel and let the dough rise at room temperature until it has increased by 50% to 75% in volume.

7. Coax the dough onto a clean work surface. Gently shape the dough into a round. Let the dough rest seam side up for 30 to 60 minutes.

8. Line a 10-inch banneton with a flour sack towel. Place the round into your lined bowl, seam side up. Pinch the seam closed and fold the towel over the dough to cover it. Place the whole bundle into an airtight bag and transfer it to the fridge for 24-48 hours.

9. Forty-five minutes before you plan on baking, place a Dutch oven in your oven, and preheat it to 450°F. Cut a piece of parchment to fit the size of your loaf.

10. Remove your bundle from the fridge, unwrap the towel, and place the parchment paper over the dough. Invert the banneton to release the dough onto the parchment paper. Score the dough.

11. Bake the loaf for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF, and continue to bake for 10 – 15 minutes more or until the loaf is browned to your liking. Cool on a wire rack for 30 minutes before slicing.