【书籍专题 · 酸面包的细节】基础乡村面包的衍生版本-橄榄面包

Group 1 - The article emphasizes the importance of simplifying the bread-making process to maintain consistent high quality, suggesting that making one large dough and adding different ingredients allows for variety without compromising quality [2] - The base dough used in the bakery is a country bread dough, and all variations are made by adding ingredients during the first folding phase of fermentation [2] - The article provides a recipe for olive bread, highlighting the use of both green and black olives, and suggests that small-scale bakers can experiment with different olive varieties [3][4] Group 2 - The recipe for olive bread includes specific quantities: 3 cups of pitted olives, 2 cups of walnuts or hazelnuts (optional), 2 teaspoons of dried Provencal herbs, and the zest of one lemon, all combined with the base country bread dough [4] - Instructions for incorporating the ingredients into the dough are provided, emphasizing the mixing of olives, nuts, herbs, and lemon zest after the first folding of the dough [5]