Rye with olives, hot out the oven
Rye with olives, hot out the oven
1/3 wholegrain rye
1/3 white whole wheat
1/3 strong bread flour
70% hydration
20% starter (made with all purpose unbleached white flour 50% hydration)
2% salt
Wee bit of olive oil (oiled the rising bowl)
All the spicy olives we had
Overnight ferment
425F, one hour - first half en cloche, second half just loosely tented with foil because my oven heats from the top.
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Lovely oven spring, impressed considering the whole grains in there. Excellent outcome.
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