Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
0.700
7.00
Yeast
0.250
2.50
Salt
0.180
1.80
Water
8.000
80.00
Mixed olives
3.800
38.00
Total Weight: 22.930
1. Add all ingredients (except olives) into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
3. Add the olives and mix on slow speed until clear.
4. Dough temperature should be 24-26°C.
5. Bulk for 60 minutes at room temperature, covered with plastic.
6. Scale into large rectangular shape, approximately 2cm thick and using a pizza cutter, cut into 3cm wide strips and twist each.
7. Dry prove for 60 minutes at room temperature, covered with plastic.
8. Bake at 240°C for 10-15 minutes, with steam.
Related recipes
Related products
Country Oven® Artisan
Bread, Roll & Morning Goods, Speciality Bread Mixes
7% Concentrate for the production of top quality Artisan bread. Source of protein and folate.
View product
