No knead olive rye bread 捏ねないオリーブライ麦パン

This is a continuation of my saga on no-knead breads. The last time, I made olive bread following the original recipe, I felt that the amount of water was too much even though it turned out to be a wonderful bread. The dough was too wet to handle easily. We also thought that the combination of salty olives with no-knead rye bread would taste even better. So this is the version I baked. It came out looking nice and rustic.

After it completely cooled down, we cut into it. This time I used half and half of Divina Kalamata and green olives.

Ingredients
300 grams Bread flour 

100 grams Rye flour
2 grams instant yeast
200 grams black and green olives (Salt brine) or all one kind, roughly chopped,
300 grams cold (52-65F) water

*changes I made from the original olive bread recipe were replacing 100 grams of flour with rye flour and reducing the water to 300grams from 350 grams.

Directions
The directions are same as for the other no knead bread.

Mix everything in a bowl with a wooden spoon.
Cover with a plastic wrap and let it rise for 12-18 hours.
Remove the dough from the bowl to a well floured board. 

Bring the outer edges into the center to make a round shape. 
Transfer it to a well floured dish towel, dust the surface with more flour and fold the towel to cover. Let it rise for 1-2 hours.
Preheat the oven with the cast iron pot inside to 450F for at least 30 minutes prior to baking.

Place the dough in the heated pot, put on the lid and bake for 30 minutes.
Remove the lid and bake an additional 5-10 minutes.
Take out the bread and let it completely cool on a cooling rack.

The dough was plenty wet and sticky despite the 50gram reduction in water from the original olive bread recipe. The texture of the bread was similar and I think this is enough hydration. Again, the burst of flavor from the salt brine olives and the addition of rye really made this bread. We think, for us, this is a better olive bread. Next plan is to make a similar bread using the "karikari koume" カリカリ小梅 I made instead of olives.