Tartine Olive Sourdough
Hello, it's my first time posting, pleasure to be among you all! Thanks for all the helpful posts I've enjoyed!
I've been baking the "Tartine-style" country sourdough for quite sometime with success and have been experimenting with adding olives. Almost every olive loaf I've made has come out with the same issue: poor oven spring with scores that blob open only a little. Usually the crust is a bit more pale and takes longer to darken.
The loaf on the left is a plain country loaf and the loaf on the right is the olive. Same dough, levain, etc. with approximately the same bulk ferment time and temperature.
Every now and then I will have an olive loaf that comes out with more success but 9 out of 10 come out like the one in the picture.
The olives certainly add a bit more water, but I try to drain them pretty well so hydration probably isn't much more than 76/77% (my basic country dough is 74% hydration).
I thought that it might be some of the added salt in the olive brine that was affecting the bulk ferment so I have experimented with longer bulk ferment times also without much success. (though I want to play with this more still)
The inside crumb usually isn't too bad. Usually it's fairly open which makes me doubt it has to do with the bulk ferment but maybe I'm wrong.
Anyone have any ideas of what else could be going on?