Black olive bread
1 May 2021Strong flour 735g | Medium flour 1365g | 1050g water | Black olive juice 630g | Yeast 21g | Sourdough 525g |
Olive oil 105g | Thyme 17g | Oregano 17g | Black olives 546g
Pour the water from the olives at the beginning and reserve a lot of water, I think this dough has a lot left over.
If you do not have olive water because you have used the good ones and they do not carry, keep in mind that the liquid is brine, replace it with water and add salt at a rate of 20 grams for each kilo of flour, a little less if the olives are salty, miss and correct if necessary (taste the dough and good luck).
Chop or crush the olives to your liking.