Adding olives, toasted walnuts, and fresh thyme to at the second round of gluten development of a bread dough achieves a balance between dough strength and distribution of additions.
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Mix
Let the dough rest about 15 minutes
1) Stretch and fold
Rest 30 minutes
2) Laminate in additions
Rest 30 minutes
3) Coil fold
Rest 30 minutes
4) Coil fold
Let the dough continue rising until it has expanded by 50-100%, then shape it, place it in a proofing basket, and final prove.
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Recipe: [ Ссылка ]

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