𝓞𝓵𝓲𝓿𝓮
𝓒𝓱𝓲𝓵𝓲
𝓢𝓸𝓾𝓻𝓭𝓸𝓾𝓰𝓱
黑橄榄辣椒酸种欧包
I first tasted this unique flavor combi by @laurentbakery available in @colessupermarkets during the recent trip to
and liked it a lot. Upon returning home, being a sourdough enthusiast myself, I immediately tried recreating it based on my taste bud memory. After N times of tweaking and re-baking, this had now becoming one of the staple
in my home ![]()
Refer to my rough recipe
if you are keen to try out too. Tag me and let me know if you like it as much as I do ![]()
久违的一趟澳洲之旅 发现了这个自己 家人 朋友们都喜欢不已的新口味欧包 简单食谱分享 喜欢的朋友也来试一试吧 试过了让我知道你是不是跟我一样爱上它![]()


[𝘙𝘦𝘤𝘪𝘱𝘦]
𝘉𝘳𝘦𝘢𝘥+𝘚𝘱𝘦𝘭𝘵+𝘞𝘞 𝘧𝘭𝘰𝘶𝘳 𝘮𝘪𝘹 – 350𝘨
𝘞𝘢𝘵𝘦𝘳 – 250-260𝘨
𝘈𝘤𝘵𝘪𝘷𝘦 𝘴𝘵𝘢𝘳𝘵𝘦𝘳- 70𝘨
𝘚𝘢𝘭𝘵 – 7𝘨
𝘌𝘷𝘰- 4𝘨
𝘉𝘭𝘢𝘤𝘬 𝘱𝘪𝘵𝘵𝘦𝘥 𝘰𝘭𝘪𝘷𝘦 – 35𝘨
𝘊𝘩𝘪𝘭𝘪 𝘧𝘭𝘢𝘬𝘦𝘴- 3𝘨-5𝘨 𝘥𝘰 𝘢𝘥𝘫𝘶𝘴𝘵 𝘣𝘢𝘴𝘦𝘥 𝘰𝘯 𝘺𝘰𝘶𝘳 🌶 𝘱𝘳𝘦𝘧𝘦𝘳𝘦𝘯𝘤𝘦
𝘐𝘵𝘢𝘭𝘪𝘢𝘯 𝘩𝘦𝘳𝘣𝘴 𝘮𝘪𝘹 – 𝘢 𝘩𝘢𝘯𝘥𝘧𝘶𝘭
[𝘚𝘵𝘦𝘱𝘴]
𝘈𝘶𝘵𝘰𝘭𝘺𝘴𝘦 𝘧𝘭𝘰𝘶𝘳 + 𝘸𝘢𝘵𝘦𝘳 1𝘩𝘳
𝘈𝘥𝘥 𝘴𝘵𝘢𝘳𝘵𝘦𝘳 – 𝘳𝘦𝘴𝘵 𝘢𝘯𝘥 𝘢𝘧𝘵𝘦𝘳 15𝘮𝘪𝘯𝘴
𝘈𝘥𝘥 𝘴𝘢𝘭𝘵 + 𝘌𝘝𝘖 + 𝘩𝘦𝘳𝘣𝘴 – 𝘳𝘦𝘴𝘵 𝘢𝘯𝘥 𝘢𝘧𝘵𝘦𝘳 30𝘮𝘪𝘯𝘴
𝘚&𝘍 1 – 𝘳𝘦𝘴𝘵 𝘢𝘯𝘥 𝘢𝘧𝘵𝘦𝘳 30𝘮𝘪𝘯𝘴
𝘓𝘢𝘮𝘪𝘯𝘢𝘵𝘪𝘰𝘯 (𝘢𝘥𝘥 🫒 🌶) – 𝘳𝘦𝘴𝘵 𝘢𝘯𝘥 𝘥𝘰 2-3 𝘊𝘍 𝘦𝘷𝘦𝘳𝘺 40-60𝘮𝘪𝘯𝘴
𝘉𝘢𝘬𝘦 𝘸𝘪𝘵𝘩 𝘋𝘖
250 𝘥𝘦𝘨𝘳𝘦𝘦𝘴 | 25𝘮𝘪𝘯𝘴(𝘸𝘪𝘵𝘩 𝘭𝘪𝘥) 200 𝘥𝘦𝘨𝘳𝘦𝘦𝘴 | 18𝘮𝘪𝘯𝘴 (𝘸𝘪𝘵𝘩𝘰𝘶𝘵 𝘭𝘪𝘥)