Olive Levain
Made with 35% fresh milled local Hard Red Winter Wheat (Hollis). I miscalculated with the olives and after pitting came up short but proceeded. I will post my formula but I'd double this for sure. The addition of an herb could also be nice but my olives were a mix of three green varieties brined with garlic and oregano. Had I used enough maybe I wouldn't need any herbs. I'll find out next time around.
Olive Levain: Makes two large or three smaller loaves
Total Flour 1120
Total H20 813 72.5%
Olives 150 13.5 %
Levain: 3-4 hours @ 72.5% hydration DDT 78F (20% prefermented flour)
90 Wheat Starter
180 Wheat, fresh milled
118 H20
-------------------------
421
-------------------------
Dough:
200 Wheat
32 Rye
663 Artisan (malted bread flour @ 11.5% protein)
650. H20
150 Olives, herbed (a mixed variety of garlic oregano green olives)
16 Salt
---------------------------
1711
Total Dough = 2132 3 loaves at 705 or 2 loaves at 1066
Drain and dry olives on paper towels when you make the levain.
Autolyse 2 hours
Add levain and mix on speed 1 for 3 minutes
Add salt and continue mixing on speed 1 until well incorporated.
Turn to medium speed and devlop dough to medium development.
Add olives and mix until evenly dispersed.
Bulk ferment 2 1/2 hours with stretch and fold at the 30 minute and 1:15 minute mark
Divide, preshape, shape to bowls. Retard for 8-12 hours
Bake 500 w/steam and turn down to 460 and continue for 20-30 minutes pending size of your loaf.