Group 1
Ingredient
KG
%
Wheat flour
7.000
70.00
Wholemeal flour
2.000
20.00
Dark rye flour
1.000
10.00
0.400
4.00
0.200
2.00
Salt
0.200
2.00
Yeast
0.120
1.20
Water
7.900
79.00
Green and black olives
2.000
20.00
Oregano
0.020
0.20
Total Weight: 20.840
1. Add all ingredients (except olives and oregano) into a spiral mixing bowl.
2. Mix for 10-12 minutes on slow speed and 4-6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26°C.
4. Add the olives and oregano and mix for 1 minute on slow speed.
5. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Fold the dough and bulk for 15-18 hours at a controlled temperature of 5-8°C, covered with plastic.
7. Leave the dough to rest for 60 minutes at a controlled temperature of 25-28°C.
8. Scale at 400g and dredge in wheat flour or durum wheat flour.
9. Prove for 20 minutes at a controlled temperature of 25-28°C, covered with plastic.
10. Bake at 220°C, falling to 210°C for 35-45 minutes, with steam.
11. Pull out damper after 15 minutes.
Yield: 52 loaves
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