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CIABATTA with Kalamata Olives and Herbs
YIELD: 4670g

1000 g bread flour
700 mL water
20 g yeast

1720 g sponge
750 g bread flour
500 g dough conditioner
45 g salt
20 g yeast
10 g milk powder
10 mL egg whites
1000 mL water

1/2 tsp dry oregano
1 tsp dry basil
1 tsp dry rosemary
500 g chopped Kalamata olives, which are dried and mixed with 50 g cake flour.

Make up the flour, water and yeast into a sponge, cover and ferment
for 3-5 hours. Fold the sponge over after two hours to release
gas and redistribute the yeast to fresh food supplies.

Mix all the above ingredients for 3 minutes in 1st gear. Change
into 3rd gear and mix for 7 more minutes.

Add 20 mL olive oil and mix one more minute. The dough should be
very soft!

After 15 minutes rest, add oregano, basil, rosemary and olives.
Mix until just incorporated.

Again give 15 minutes bench rest (covered), fold over 3 times and
again 15 minutes bench rest (covered), dust accordingly due to the
softness and liquidness of dough don't want dough sticking to cover
or bag covering.

Score into desired pieces (due to flatbread, weight does not have
to be equivelant.) and with bush, brush with olive oil, stipple
(poke all 5 fingers all over the bread after brushing) with one's
fingers and sprinkle with kosher salt.

Bake at 450 degrees F falling to 375 degrees farenheit until golden
brown.

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