Olive and Walnut Sourdough
This was my attempt at a 77% hydration walnut and green olive sourdough using 25% whole wheat flour. It was 100 degrees outside and about 85 in my apartment, so I tried to make sure that I didn't over do the proof time. I ended up doing 4 hours for the levain and 3.75 hours for the bulk ferment followed by a 12 hour overnight proof.
I used 171g of 80% hydration levain that was 50/50 bread and wheat flours.I made sure to keep the pre-ferment flour inoculation low because of the heat.
I did a 4 hour autolyse with 636g bread flour, 50g rye, and 170g whole wheat and 655 grams of 50 degree water at the same time as the levain build. I added 18g of salt when I made the final dough.
I mixed in 1 cup walnuts, lemon zest, herbs, and 2 cups chopped olives during my second set for 40 slap and folds. (I did two sets of 40 slap and folds and 3 stretch and folds).
For the bake I did 25 minutes with lid on, but I think I should have left it on for another 5 minutes. Overall, decent looking split, but I wish I'd gotten a bit more rise in height.
(The image above is 1 loaf of my olive bread and 1 of the tomato/pesto bread. The pesto bread opened up better, but not sure why)