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Olive Bread

Texas Culinary Academy

10 oz Cool water

6.25 oz starter

17 oz bread flour

.25 cup raw wheat germ

1.5 t sea salt

.5 cup kalamata olives (pitted whole)

1 T fresh thyme

add water, starter, bread flour, wheat germ and mix on low for 4 minutes. Remove and put in bowl. Let rest for 20 minutes

add salt mix again for 4 minutes at med speed. Add olives and thyme towards end. Let rest another 20 minutes.

punch flat and place in large zip lock sprayed with non stick spray. Place in fridge overnight.

Next day remove and let get to room temp. Make ball and place in well floured bannaton

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