Olive BouleRecipe Source
Here's how Mike W. rated their bake:
What went well?
Everything pretty much was on the rails!
Nothing I can think of. This was a keeper.
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.