Rosemary Calamata Olive Sourdough

I mixed up a preferment for some Rosemary Calamata Olive Sourdough bread. The preferment was really nice and bubbly the next day. Then I added the rest of the ingredients and put the dough into the refrigerator for an overnight rest.

Next morning I baked up the loaves, they weighed 1.5 lbs each:

This dough was a mixture of Rye, Whole Wheat and Bread flour. It also has Basil in it.

Here are both loaves together:

This dough was made up using Northwest Sourdough starter.

Here is a picture of the crumb:

Closeup:

This bread is superb! The flavor is exceptional! It has a wonderful tang, flavorful olives and a whiff of Rosemary and Basil. I will be putting this recipe in the Special Recipe folder.