Cutting back salt when using olives
Hi fellow bread bakers,
I've just recently become enamoured with artisan bread baking, starting with Peter Reinharts BBA, and now I'm working on a formula from Tartine Bread. Still rather a newbie, I was hoping someone could give me some advice regarding the salt content of the bread.
I am working with the standard country bread formula - 65% hydration, 8:1 white/whole wheat flour, and calling for 2% salt. The olive loaf version calls for additional olives (oil curred black), herbes de provence, and lemon zest. I opted for some really nice nicoise olives at the market, but they are salty, and so I was wondering if it would be a good idea to cut-back or forgo all together the salt in the recipe.
Any advise is appreciated. I'm hoping to post some photos of the final product in a couple days.