Finally got the Tartine Bread book

The basic country bread recipe with the addition of olives, lemon zest, and herbes de Provence.

Bread Ingredients:
– 900g King Arthur organic bread flour
– 100g One Degree Organic Foods sprouted whole wheat flour
– 200g leaven (50/50 bread to whole wheat, 100% hydration)
– 725g warm water
– 25g evoo (because I like soft bread)
– 20g salt

Additions:
-3 cups black and green olives chopped
– zest of one lemon
– 2 tsp of herbes de Provence

Mixed the leaven and water (700g) first. Then added the flour and mixed. Let rest for 40mins. Then added the 25g water, 25g evoo, and 20g salt and mixed. Let rest for 30mins. Added the olive, lemon, herb mixture. Folded and mixed until incorporated. Did 3 more coil folds with 30mins rests between. Finished the bulk ferment. Divided the dough into two loaves and pre-shaped. Bench rest for 20mins. Final shaped into boule and batard bannetons and into the fridge for cold ferment for roughly 12 hours. Preheated Dutch oven to 500F. Baked with the lid on at 450F for 20mins and lid off for 25mins for both.