1. 1. Mix together Prima Artisan Bread Flour and all ingredients except salt, olive
      oil and sliced olives, using low speed for 5 minutes.
   2. Change to medium speed and mix until 90% gluten development.
   3. Add in salt and mix on low speed until dissolved.
   4. Add in olive oil and mix on low speed for 4 minutes until well combined.
   5. Add in sliced olives and mix on low speed until well combined.
   6. Keep final dough temperature at 24 – 26°C.
   7. Bulk fermentation at ambient (28°C) for 30 minutes.
   8. Prepare a container [roughly 20cm(L) X 12cm(W) X 12cm(H)] and grease
      with 10g of olive oil. Avoid using air-tight container.
   9. Punch and place the dough in the container and keep in chiller at 5°C for 12
      hours.
   10. . Remove dough from chiller and placed at ambient (28°C) for 30 minutes,
       divide dough into 6 equal pieces and shape into batard.
   11. . Final proof at ambient (28°C) for 50 minutes. Cover dough with plastic sheet
       to prevent it from drying out.
   12. Preheat oven with pizza stone or baking pan. Baking options according to oven type:

A. Spray water on the surface of the dough and bake at 230°C (top heat)
and 200°C (bottom heat) in oven for 20 – 23 minutes.

OR
B. Spray water on the surface of the dough and bake at 205°C in oven with
fan for 18 – 20 minutes.