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Laminating Additions into Bread Dough

Adding olives, toasted walnuts, and fresh thyme to at the second round of gluten development of a bread dough achieves a balance between dough strength and distribution of additions. *** Mix Let the dough rest about 15 minutes 1) Stretch and fold Rest 30 minutes 2) Laminate in additions Rest 30 minutes 3) Coil fold Rest 30 minutes 4) Coil fold Let the dough continue rising until it has expanded by 50-100%, then shape it, place it in a proofing basket, and final prove. *** Recipe: https://breadtopia.com/olive-and-waln...