Olive Thyme Oregano

Hey Guys,

90% Bread Flour

10% Whole Wheat

16% olives 

 21% Liquid Levain

2% Salt

86% Hydration

1 gram of dried Thyme per (1 kg of total flour)

1 Gram of oregano

The Stenciling is all in jest! thanks hope you like it

This took 4.4 hours of bulk ferment and proofed for 13 hours at 47F

Image

Image

Image