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)