February 20, 2024 - 9:47am
Kalamata olives, sage, garlic, and black pepper sourdough.
Hello, friends.
Did you miss me? I have been keeping busy exploring south, west of San Tan Valley.
For today's exercise, I will finally bring to fruition the olive sourdough bread I have been dreaming of.
I will spare you all, every tiny detail. Stop by later for the end game.
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The tail of the tape.
I still need to convert to bakers %.
Mother - half and half AP & rye
Bread flour
Whole wheat flour
Water (let's call it 70%)
Salt
Kalamata olives
Dry sage
Minced fresh garlic
Cracked black pepper
The batard could have had more lift. That being said , this is a very nice outcome. I hear tell garlic can inhibits yeast activity. Additionally, the formula calls for a large amount of pre fermented flour.
That does sound delicious, I can almost smell it from Florida. I’m sure I would have enjoyed a slice of this loaf.
Benny