Olive levain from Bread: A Baker's Book of Techniques and Recipes: Second Edition (page 188) by Jeffrey Hamelman

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Notes about this recipe

  • Eat Your Books

    Dry olives for several hours or overnight. Bread requires 12-16 hours for building the liquid levain and 10-18 hours fermentation before baking. You may use the Developing a liquid levain culture recipe on p. 427. See recipe for fougasse variation.

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