New to your forum, so here goes: I've been creating olive sourdough using Nancy Silverton's book for years, and follow her recommendations to a tee. I now have time and patience to analyze the issues. I use Power Flour, a high gluten product from Pendelton, OR. The olives are well drained and dried prior to adding. All goes well until its removed from the proofing basket. The dough becomes flabby when allowed to reach 58F, typically 2-3 hours out of the frig. So there are minimal holes, and lacks the final burst desired while baking. The crumb is great, and chewy due to the gluten flour, but not perfect. HELP.