Ingredients

Group 1
Ingredient
KG
Weight (%)
Country Oven Artisan Bread Complete
5.000
100
Yeast
0.100
2
Chilled water
3.500
70
Mixed olives
1.750
35
Total Weight: 10.350

Method

1. Add all ingredients into a spiral mixing bowl (except olives) and mix for 10 minutes on slow speed and 10 minutes on fast speed, until the dough is fully developed.
2. Add the olives and mix for 1 minute on slow speed, until clear.
3. Dough temperature should be 23-26°C.
4. Bulk ferment for 60 minutes in a covered container.
5. Scale at 350g and mould into baguette shape.
6. Dry prove for 60 minutes at room temperature, covered with plastic.
7. Cut and flour as desired.
8. Bake at 240°C for 25-30 minutes, with steam.

Yield

29 flutes

Ingredients

Group 1
Ingredient
KG
Weight (%)
Country Oven Artisan Bread Complete
5.000
100
Yeast
0.100
2
Chilled water
3.500
70
Mixed olives
1.750
35
Total Weight: 10.350

Method

1. Add all ingredients into a spiral mixing bowl (except olives) and mix for 10 minutes on slow speed and 10 minutes on fast speed, until the dough is fully developed.
2. Add the olives and mix for 1 minute on slow speed, until clear.
3. Dough temperature should be 23-26°C.
4. Bulk ferment for 60 minutes in a covered container.
5. Scale at 350g and mould into baguette shape.
6. Dry prove for 60 minutes at room temperature, covered with plastic.
7. Cut and flour as desired.
8. Bake at 240°C for 25-30 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Baguette, Speciality Bread