Olive bread

Levain :
500 gr  Rye flour
  10 gr  Malt extract
Methods :
1. Tip Prepare warm water that is 40 C.
2. Put all ingredients into a mixing bowl and keep it for 24 hours at 27 C and 80% humidity.

2-nd :
1.100 gr  1st Dough
1.100 gr  Flour
1.100 gr  Water
Methods :
Put all ingredients into a micing bowl and mix. Keep it for 24 hours at 27 C and 80% humidity.

3-rd :
3.300 gr  2nd Dough.
3.300 gr  Flour
3.300 gr  Water
Methods :
Put all ingredients into a mixing bowl and mix. Keep it for 24 hours at 27C and 80 % humidity.

4-th :
9.900 gr  3rd Dough
9.900 gr  Flour
9.900 gr   Water
Methods :
1. Put all ingredients into a mixing bowl and mix. Keep it for 12 hours at 27 C and 80% humidity. Use levain as much as needed.
2. Tip. Mix 1 kg of levain, 2 kg of flour, and 2,5 kg of water, and ferment for 8 hours at 27 C and 80% humidity. Afterward, keep it in the refrigerator for approximately 16 hours to preserve levain.

Dough :
300 gr  Rye flour
700 gr  Turkish flour(T-55)
  10 gr   Sugar
    2 gr   Dry Yeast
  21 gr   Salt
610 gr  Water
  20 gr  Honey
300 gr  Levain*
600 gr  Olive
Methods :
1. Put all ingredients into a mixing bowl and mix for approximately eight minutes at low speed( dough temperature 27 C )
2. Start primary fermentation of 1 at 28 C and 82% humidity for  50 - 60 minutes and split the dough by 200g
3. Keep 2 at room temperature for approximately 20 minutes and make a round shape.
4. Start secondary fermentation of 3 at 28C in temperature and 82% humidity for 50 -60 minutes.

Finishing :
1. Dredge flour on the surface of the dough and make a cross shape.
2. Steam 1 at 250C in top fire and 210C in bottom fire. Afterward, lower temperature of top fire and bottom fire to 230C and 210C respectively, and bake for 20 - 25 minutes.

Recipe by : Chef Il-Nam, Lee (Bread Oak) & Bareca Magazine
Photo by : Dpc. Monthly Bakery Magazine (Korea) & Bareca Magazine