1. In the bowl of a stand mixer, whisk together the flour, cornmeal, potato flour, yeast, fennel seed and basil. 2. Add the sourdough starter, water, oil and honey. 3. Begin kneading with the dough hook on low speed. 4. Knead for 10 minutes, then add the olives and knead 2 minutes more. 5. Cover and let rest 45 minutes. 6. Stir down and scrape into a bowl lined with a well-floured tea towel or a round brotform. 7. Cover and let rest 1 hour. 8. Preheat the oven to 450F and place a pan of hot water on the lowest rack. 9. Place a greased baking sheet over the loaf in the bowl and flip out. Remove the towel. 10. Slash the top of the loaf 3-4 times and place in the oven. 11. Immediately reduce the oven temperature to 400F and bake for 20 minutes. 12. Remove the pan of water and continue baking for 30 minutes longer. 13. Slide immediately onto a wire rack and cool completely before slicing. ---------------------------------------------------------------------------
Nutrition
Ingredients
