Olive Bread

Ingredients
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33 lb Bread Flour
5 lb whole wheat flour
14 lb Sour Dough Starter
13 lb water (adjust with 12 oz)
1 lb salt
1/2 gal olive oil
5 lb oil cured french olives (1 can)
1 lb yeast

Straight Dough Method.

Develop 8 - 10 minutes

Starter:
1. Allow to set-out at room temp for 1 hour after feeding and before
using.
2. Replace used starter with 7# flour and 7# water.
3. Every other time, add handful of whole wheat.
4. Do not use more than 50% of the starter at a time.

Scale:
20 loaves @ 10oz. ea.

Note: Water amount will vary - dough should be a little sticky to
withstand storage.


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