fougasse 法式葉子麵包 (for gathering at Corey's place)

reference: the fundamental techniques of classic bread baking
recipe

bf	35	100%
water	44	126%
culture	4	11%
levain	83	237%
412		577
levain (all)	83	20.1%
bf	371	90.0%
rye	41	10.0%
water	281	68.2%
olive oil	8	1.9%
salt	8	1.9%
yeast	1	0.2%
olive	107	26.0%
	900	218.4%

DDT=27 degree c
divide into 3 pieces at 300g each
bake=250dc/ 25m