OLIVE AND HERB SOURDOUGH RECIPE
This olive and herb sourdough is packed with salty, herby flavor, plus a subtle nuttiness from whole spelt flour. It even entranced me, a firm olive hater. I'm still far from an olive advocate, but after baking this bread for my olive-loving partner for a few years now, I finally see the merits of this briney fruit. LEVAIN
FINAL DOUGH
OLIVE AND HERB SOURDOUGH BAKER'S PERCENTAGES (a universal, slightly more technical way to share recipes that is well explained here, but you can also just ignore this) LEVAIN 100 percent hydration 50 percent rye 50 percent bread flour 25 percent ripe starter (aka 1:4 ratio) TOTAL DOUGH FORMULA 73 percent hydration (15 percent pre-fermented in levain) 67.5 percent bread flour (7.5 percent pre-fermented in levain) 25 percent spelt flour 25 percent olives 7.5 percent rye flour (pre-fermented in levain) 2 percent herbes de Provence 1.5 percent salt EQUIPMENT
OLIVE AND HERB SOURDOUGH PROCESS MIXING Evening
Morning
BAKING
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