Wild Yeast

CHEESE, THYME, AND OLIVE BREAD

Ingredients

100 g of active starter

330 to 365 g of water

150 g of multigrain flour

380 g of type T65 (high-gluten) wheat flour

1/2 tsp of dried thyme

80 g of finely diced cheese of your choice (Gouda, Emmentaler, Comté)

Black pitted olives (to taste)

STEPS

Autolysis: Pour the water, the thyme, and the two kinds of flour into a large bowl. Mix quickly with a wooden spoon to thoroughly combine. Let stand for a 45- to 60-minute autolysis.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a dough mixer. Knead until the starter is completely incorporated.

Cover with a cloth and let stand for another 20 minutes.

Incorporating the salt: Add the salt and knead until it is well integrated ...