What went well?

Everything pretty much was on the rails!

What didn't?

Nothing I can think of. This was a keeper.

Baked: January 30th, 2021
Posted: January 30th, 2021

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.