Ingredients

Group 1
Ingredient
KG
Country Oven Artisan Bread Complete
5.000
Fresh yeast
0.050
Water
3.500
Mixed olives
1.750
Total Weight: 10.300

Method

1. Mix all ingredients (except mixed olives) for 10 minutes slow and 10 minutes fast speed, until fully developed.
2. Add the mixed olives and mix for 1 minute slow speed.
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 300g and mould into tear shapes.
6. Pin out to a 2cm thickness, tear drop shape.
6. Prove: 30 minutes at room temperature, covered with plastic.
7. Bake: 240°C for 25-30 minutes, with steam.

Yield

36 Fougasse

Ingredients

Group 1
Ingredient
KG
Country Oven Artisan Bread Complete
5.000
Fresh yeast
0.050
Water
3.500
Mixed olives
1.750
Total Weight: 10.300

Method

1. Mix all ingredients (except mixed olives) for 10 minutes slow and 10 minutes fast speed, until fully developed.
2. Add the mixed olives and mix for 1 minute slow speed.
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 300g and mould into tear shapes.
6. Pin out to a 2cm thickness, tear drop shape.
6. Prove: 30 minutes at room temperature, covered with plastic.
7. Bake: 240°C for 25-30 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Flat Bread, Speciality Bread