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I haven't made an olive loaf in more than a year; I'd forgotten how delicious olive sourdough is. I checked in both Bread, randMaggie Glezer's Artisan Baking, but found the dough formulae nearly identical to what I bake routinely, so this is just my usual sourdough: 10% Rye and 90% White flours at 68% hydration, with Kalamata olives, halved and pitted. Some of them were as big as walnuts.

David G

Hi there to conclude the holiday we travelled from Darwin to Adelaide on the Ghan , the train named after early explorers use of Afghan  camel drivers opening up the continent.

After seeing some really lovely ryes here recently I thought it was time to give it a go, so this morning whilst refrehing my sour dough i thought rather than toss it out i would put it to work.

-Update 14/09/11: added some photos of 100% WW and 70% WG Rye

-Update 15/09/11: added crumb shots of 100% WW and 70% WG Rye

Initially I only planned to bake two kinds of bread that fitted well into a family holiday schedule:

7.00 being woken by our 5 year old

7.15 to 7.30 preparing pre-ferment (rye sour or biga)

8.30 breakfast

9.30 to 19.00 being busy with having fun

19.30 to 22.30 baking time

This is my second take at Hans Joakim version of Pain au Levain with Whole wheat. Recipe can be found in Hans's Blog here.

The Recipe Differs from Hamelman's in The amount of Rye and Wholewehat added, in addition to the levain. In this recipe, All rye is in the levain, and  is mixed with the remaining ingredients for the 30 min. autolyze. Salt is added thereafter.

(Edit: I've increased % of prefermented flour to 17%)

Sending this to Yeastspotting.

Index for my blog entries

i here can oneone help me out if i add  to much of L cystiene to my dough what faults will i get in the hole process

 Since my Danish pastry adventure last week, I’ve been keeping it simple.  Last Sunday I baked some of my San Francisco Country Sourdough (8.5% whole wheat, 6% whole rye, 40% liquid levain, 75% hydration).  I’ve reported variations on this formula before, for instance here (http://www.thefreshloaf.com/node/22679/spring-air…and-oven).  Last week I used bread flour in the levain instead of all purpose, to get a bit chewier crumb.

I've just returned from my first visit to Aspen, CO.  

I went with my daughter to visit the new vacation home, she's been busy decorating.

She showed me all over Aspen, wined and dined me day and night.  It was an amazing week, I came home with the 'Rocky Mountain Highs".

The weather, town, new home and food were all so beautiful!  And, we missed 'The Blackout"...

Feeling a little guilty, I baked the boys some sourdough bread before I left...'Robbie, my grandson requested 'sourdough'!