Mix all flour and 650g water by hand or with a mixer to form a rough dough. Cover and leave to rest for 1h.

After that add yeast dissolved in 20g water and knead by hand or with mixer until you develop an elastic and silky dough. This will take about 10min.

Now is time to add the salt and knead for another 3-4min until salt spread evenly. Place it in a plastic rectangular box with lid approximately 20x30cm. The goal is to have enough room for the dough to relax and splash.

Place the dough in the refrigerator for 12-16h to retard fermentation.

To develop the gluten net we need to stretch and fold the dough every 30 min. 4 times by keeping it the rest of the time in the fridge.

On the next day take the dough out of the fridge, divide and from two balls. Cover and leave them at room temperature to warm up and relax for about 30min.

Then shape two loaves and add diced kalamata olives and oregano.

Cover with a cloth and leave it for the final proof about 1 hour or until it doubles in volume.

Bake in pre-heated oven with steam at 250Cº first 15-20min and then at 200Cº without steam for 20min or until ready.

To make steam put one shallow tray on the bottom of the oven and fill it with water. Preheat the oven with this tray.