Olive levain from J. Hamelman's book, with some changes. Built yesterday, cold proofed, then baked today.
I used a mix of Kalamata, salt-cured and regular black olives, and also added lemon zest and herbes de Provence.
@DianaB I, too, stuggle with scoring. I scored the two loaves differently and learned what a dramatic effect it has on the final shape. These two are the same dough, same quantity (I weighed each), treated in the exact same way apart from scoring.
The slices are from the loaf on the right. It must be my lucky day, I don't usually get a crumb like that.
