Mike W.

January 30th, 2021

Olive Boule

Recipe Source
Here's how Mike W. rated their bake:

Crumb

Crust

Taste

What went well?

Everything pretty much was on the rails!

What didn't?

Nothing I can think of. This was a keeper.

Other notes

Basically just added wo generous handfuls of sliced kalamata olives to my standard sour boule. For the standard, I've brought down the final dough hydration to 67% and brought down the starter hydration to 70%. This has made everything exceptionally workable but hasn't mucked up my timing much and is still leading to a very flavorful loaf. I'm also using considerably more rye flour in everything though I haven't been great at keeping records as to exactly how much.

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