Ingredients

Group 1
Ingredient
KG
Wheat flour
0.700
Wholemeal flour
0.200
Dark rye flour
0.100
Fermdor Rustic
0.040
Lecitem 1000
0.020
Salt
0.020
Fresh yeast
0.012
Water
0.790
Green and black olives
0.200
Oregano
0.002
Total Weight: 2.084

Method

1. Mix all ingredients (except olives and oregano) for approximately 10-12 minutes slow and 4-6 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3.Add the olives and oregano and mix for 1 minute on slow speed.
4. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Fold the dough and bulk for 15-18 hours at a controlled temperature of 5-8°C, covered with plastic.
6. Leave the dough to rest for 60 minutes at a controlled temperature of 25-28°C.
7. Scale at 400g and dredge in wheat flour or durum wheat flour.
8. Prove: 20 minutes at a controlled temperature of 25-28°C, covered with plastic.
9. Bake: 220°C, falling to 210°C for 35-45 minutes, with steam.
10. Pull out damper after 15 minutes.

Yield

5 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
0.700
Wholemeal flour
0.200
Dark rye flour
0.100
Fermdor Rustic
0.040
Lecitem 1000
0.020
Salt
0.020
Fresh yeast
0.012
Water
0.790
Green and black olives
0.200
Oregano
0.002
Total Weight: 2.084

Method

1. Mix all ingredients (except olives and oregano) for approximately 10-12 minutes slow and 4-6 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3.Add the olives and oregano and mix for 1 minute on slow speed.
4. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Fold the dough and bulk for 15-18 hours at a controlled temperature of 5-8°C, covered with plastic.
6. Leave the dough to rest for 60 minutes at a controlled temperature of 25-28°C.
7. Scale at 400g and dredge in wheat flour or durum wheat flour.
8. Prove: 20 minutes at a controlled temperature of 25-28°C, covered with plastic.
9. Bake: 220°C, falling to 210°C for 35-45 minutes, with steam.
10. Pull out damper after 15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery