Hey Guys,
90% Bread Flour
10% Whole Wheat
16% olives
21% Liquid Levain
2% Salt
86% Hydration
1 gram of dried Thyme per (1 kg of total flour)
1 Gram of oregano
The Stenciling is all in jest! thanks hope you like it
This took 4.4 hours of bulk ferment and proofed for 13 hours at 47F
