The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Olive Thyme Oregano

Santa Barbra Baker's picture
Santa Barbra Baker

Olive Thyme Oregano

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