1/3 wholegrain rye

1/3 white whole wheat

1/3 strong bread flour

70% hydration

20% starter (made with all purpose unbleached white flour 50% hydration)

2% salt

Wee bit of olive oil (oiled the rising bowl)

All the spicy olives we had

Overnight ferment

425F, one hour - first half en cloche, second half just loosely tented with foil because my oven heats from the top.