Olive Bread

675g Bread flour
200g Spelt
625g Water
250g liquid starter
25g Salt
200g pitted halved Castelvetrano olives
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Start by feeding your starter with equal parts water and flour, let it reach its peak (it should double or triple in size).
Using a stand mixer, mix all the ingredients, except the olives for 10min on low speed. Increase the speed (6 on a kitchen aid) and mix for another 7-10min or until the dough is smooth and elastic, now back on low speed add the olives and mix for 1-2min until evenly incorporated. Let the dough rest in the mixer for 10-15min before taking it out.
Transfer the dough onto a lightly floured surface and give it a couple folds before placing it in a glass or plastic container to start bulk proofing. Keep the dough between 75-80°F (24-26°C) cover with plastic wrap at all times while proofing. 
Wet your hands to stretch and fold the dough into itself by pulling it from the center and repeat this 3 times with intervals of 50min.
Transfer the dough onto a lightly flouered surface and divide it into desired size.
Pre-shape with the help of a dough scraper and bench rest (leave it on the counter covered with a towel or loose plastic wrap) for 1 hour before shaping.
Shape and place in a banneton.
Cold proof in the fridge at 39°F (3.9°C) overnight or up to 16h.
Bake in a deck oven at 456F for 20-30min or in a dutch oven for 20min with the lid on then an additional 10-15 with the lid off.