Hamelman's Olive Levain

From Jeffrey Hamelman's Bread, 3rd edition.

July 18

First stab at this was really good in terms of flavor, crumb, texture -- everything except the rise, which was a bit stunted. Maybe a tiny bit tacky but not super noticable. Will make this again very soon.

Kept everything pretty close to the formula. Halved the olives. Proofed in the fridge for about 16 hours.

Next time: longer bulk ferment, maybe let the bread sit for a bit longer on the counter before going into the fridge for a proof.

Forgot to take photos before cutting into the loaves.

Two halves of a boule, interior (crumb) facing the camera. Bits of green olive can be seen across the loaves, which sit on a wooden cutting board.
A photo of two slices of lightly-buttered bread on a plate, taken from directly above. A bit of a grey laptop can be seen on the left side of the frame.

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This note was first created on Jul 21, 2025.

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