Mediterranean Leavened Viennese Snack

INGREDIENTS

• 1.000 gr. Moul-bie Baguette Viennoise
• 70 gr. yeast
• 20 gr. vinegar
• 250 gr. sour dough
• 300 gr. milk
• 200 gr. water
• 200 gr. shredded Gouda
• 200 gr. hard feta
• 100 gr. sliced olives
• 50 gr. sun-dried tomato
  capers

For the sour dough

• 1.000 gr. Extra Zimoto
• 100 gr. vinegar
• 400 gr. water
• 4 gr. yeast

INSTRUCTIONS

Mix all the ingredients together (except the Gouda, feta, olives, sun-dried tomato, capers) on the 1st speed for 2 minutes and on the 2nd speed for 8 minutes. Allow dough to rest for 15 minutes and cut into 1,000 gr pieces.
Using a rolling pin, roll out into a rectangle and coat with olive oil. Top with shredded Gouda, mashed feta, sliced olives, sun-dried tomato cut with scissors and a few of capers. Then seal the dough by rolling it and joining the dough 3 times.
Using a serrated-edge knife, cut the dough at a 3 finger thickness and open the dough from the inwards going outwards. Ferment for 30 minutes. Coat with the egg and bake at 200°C for 20-25 minutes.
For the sour dough

Mix all ingredients together on the 1st speed for 10 minutes.
Place in a closed container in the fridge.
Use at least 24 hours later