• Mix all the ingredients together.
• Let sit at room temperature for 2 hours, then put in the fridge overnight.

• For the autolysis, briefly knead the pre-dough, water and durum wheat semolina and leave to rest for 30 minutes. Then add the remaining ingredients and knead for 10 minutes.
• Cover and let the dough rest for 2 hours. 
• Roughly chop the sun-dried tomatoes and olives and add to the dough. Knead again to mix in.
• After 2 hours turn out the dough and cut into 3 rectangles, shape each rectangle into a cylinder.  Leave to rest for 20 minutes.
• To flatten the dough, place your finger in the middle of the dough cylinder and fold the dough over your finger and press together.
• Form the dough in to a baguette and allow to  rise again for 30 to 40 minutes.
• Preheat the oven to 250°C hot air. Bake the baguettes for about 20 minutes with steam. After 15 minutes release the steam.  (see Tip if your oven doesn't have a steam function)
• Let the baguette cool and slice cold.

Tip:

Baking with steam:

• Oven with steam function: 3 bursts of steam
• Combi oven: Bake for 15 minutes with 70% moisture
• Bake for 5 minutes with 0% moisture
• Without steam function: Heat up a deep tray. Before baking, pour a glass of cold water into the oven, insert the baguette and close the oven door immediately.

Photo gallery of the preparation: