Olive Bread

Starting with this Country Style French Bread recipe, I'm going to add olives and maybe some other spices, and modify it to have a bit more whole wheat (using white wheat flour):

For the Sponge Starter:

• 1 cup cool-lukewarm water, preferably spring water (90 to 100°F)
• 1/2 teaspoon active dry or instant yeast
• 162 grams unbleached bread flour
  
• 35 grams white or traditional whole wheat flour

For the Dough (modified):

• All of the sponge starter (above)
• 1 cup lukewarm water, preferably spring water (100 to 115°F)
• 3/4 teaspoon active dry or 1/2 teaspoon instant yeast
• 1 tablespoon sugar
• 200 grams unbleached bread flour
• 250 grams white whole wheat flour
• 20 grams vital wheat gluten
  
• 1 tablespoon kosher salt
• 50 grams unbleached bread flour for variations in consistency
• 1 tablespoon olive oil
• 1 tablespoon milk powder
  

I seem to have misplaced my camera... where oh where is it...