Mediterranean Olive and Herb Sourdough Loaf Recipe
A rustic sourdough loaf recipe featuring olives and herbs, crafted with Durum Wheat Sourdough Powder and SwissBake T55 Flour
Ingredients
- le'sourdo® Durum Native – 50 g
- SwissBake® T55 Flour – 100 g
- Water – 150 g
- Water – 100 g
- SwissBake® T55 Flour – 1400 g
- Preferment – 500 g
- Water – 750g to 800g
- Black Olives – 100 g
- Sun-Dried Tomatoes – 100 g
- Salt – 27 g
- Fresh Rosemary – 25 g
- Garlic Powder – 10 g
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