The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

neilbaldwyn's blog

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neilbaldwyn

Black Olive Fougasse:

 

BAKERS %   
    
Water45 110
Poolish170 420
Fresh Yeast2 5
    
Strong Bread Flour100 20
Salt3.5 7
    
Olives20 50

 

neilbaldwyn's picture
neilbaldwyn

Pinhead oatmeal fermented for 48 hours with a rye starter before incorporating into the dough. Finished in oatbran.

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