Ingredients

Group 1
Ingredient
KG
Wheat flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Fresh yeast
0.125
Salt
0.090
Water
4.000
Mixed olives
1.900
Total Weight: 11.465

Method

1. Mix all ingredients (except olives) for 5 minutes slow and 8 minutes fast speed, until fully developed.
2. Add the olives and mix for 1 minute slow speed until clear.
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 60 minutes at room temperature, covered with plastic.
5. Scale at 350g and mould into baguette shape.
6. Dry prove: 60 minutes at room temperature, place on rack and cover with rack cover.
7. Cut and flour as desired.
8. Bake: 240°C for 25-30 minutes, with steam.

Yield

32 flutes

Ingredients

Group 1
Ingredient
KG
Wheat flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Fresh yeast
0.125
Salt
0.090
Water
4.000
Mixed olives
1.900
Total Weight: 11.465

Method

1. Mix all ingredients (except olives) for 5 minutes slow and 8 minutes fast speed, until fully developed.
2. Add the olives and mix for 1 minute slow speed until clear.
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 60 minutes at room temperature, covered with plastic.
5. Scale at 350g and mould into baguette shape.
6. Dry prove: 60 minutes at room temperature, place on rack and cover with rack cover.
7. Cut and flour as desired.
8. Bake: 240°C for 25-30 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Baguette

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