Ingredients

Group 1
Ingredient
KG
Country Oven Artisan Bread Complete
5.000
Yeast
0.100
Chilled water
3.500
Mixed olives
1.750
Total Weight: 10.350

Method

1. Mix all ingredients (except olives) for 10 minutes slow and 10 minutes fast speed, until fully developed.
2. Add the olives and mix on 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 into large rectangular shape, approximately 2cm thick and using a pizza cutter, cut into 3cm wide strips and twist each.
6. Dry prove: 60 minutes at room temperature, place on rack and cover with rack cover
7. Bake: 240°C for 10-15 minutes, with steam.

Ingredients

Group 1
Ingredient
KG
Country Oven Artisan Bread Complete
5.000
Yeast
0.100
Chilled water
3.500
Mixed olives
1.750
Total Weight: 10.350

Method

1. Mix all ingredients (except olives) for 10 minutes slow and 10 minutes fast speed, until fully developed.
2. Add the olives and mix on 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 into large rectangular shape, approximately 2cm thick and using a pizza cutter, cut into 3cm wide strips and twist each.
6. Dry prove: 60 minutes at room temperature, place on rack and cover with rack cover
7. Bake: 240°C for 10-15 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Baguette