Chanerelle and Olive Loaf

I haven't been logging loaves as much recently in part because I don't have easy internet access but also because I haven't been doing too much different.

  I found a handful of chanterelles the day before I wad planning to bake, so that became the inspiration for this one.  For whatever reason the ones I've found this year don't seem to have much flavor, but it's still fun to throw them in.  Olives are always a nice savory addition.

450g loaf

40% Maine Grains whole wheat (more recent milling batch than earlier in the year, quality seems a bit lower)

60% KAF special patent

85% hydration

50g starter

3 tsp salt

Handful sauteed chanterelles

Handful oil packed olives

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Room temp. Throughout ~65-70°

-mix water, starter, and flour; sit 1 hr.

-pinch in salt and knead some

-stretch and fold every half hour over 3 hours

-continue bulk fermentation 8 hrs.

-shape

-retard 11 hrs.

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I think this once was dancing on the edge of the hydration and bulk fermentation limits.  It felt loose and jiggly when turning it out to bake, and it spread a bit after being turned out onto the stone.  But it came through!  The crumb is really soft and airy, and the flavor is nice and rich!