1/3 wholegrain rye
1/3 white whole wheat
1/3 strong bread flour
70% hydration
20% starter (made with all purpose unbleached white flour 50% hydration)
2% salt
Wee bit of olive oil (oiled the rising bowl)
All the spicy olives we had
Overnight ferment
425F, one hour - first half en cloche, second half just loosely tented with foil because my oven heats from the top.
