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.
My levain build is a two stage feed. 100 Percent flour, water and 50% starter.
90% Bread flour
10% rye (medium or whole grain)
10% Olive oil