Ingredients

Group 1
Ingredient
KG
%
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 fully developed.
2. Add the olives and mix on slow speed until clear.
3. Dough temperature should be 23-26°C.
4. Bulk ferment for 60 minutes at room temperature, in a covered container.
5. Scale into large rectangular shape, approximately 2cm thick and using a pizza cutter, cut into 3cm wide strips and twist each.
6. Dry prove for 60 minutes at room temperature, covered with plastic.
7. Bake for 240°C for 10-15 minutes, with steam.

Ingredients

Group 1
Ingredient
KG
%
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 fully developed.
2. Add the olives and mix on slow speed until clear.
3. Dough temperature should be 23-26°C.
4. Bulk ferment for 60 minutes at room temperature, in a covered container.
5. Scale into large rectangular shape, approximately 2cm thick and using a pizza cutter, cut into 3cm wide strips and twist each.
6. Dry prove for 60 minutes at room temperature, covered with plastic.
7. Bake for 240°C for 10-15 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Baguette