The olive bread above was made with a formula originating from my short summer stint at Bouley Bakery, a great place now defunct. Those late night Fridays after a regualar eight hours at work were difficult, but I was able to get some insight on a totally different perspective - the baker's shift. Just watching the bakers pitting endless amounts of olives for the next day's batch of bread, all the while tending the nights bake, was a lesson and a reason to go back and try this loaf.
Olive bread
levain
My levain build is a two stage feed. 100 Percent flour, water and 50% starter.
Dough
20% levain
90% Bread flour
10% rye (medium or whole grain)
50% water
2% salt
35% Olives
10% Olive oil
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