Group 1
Ingredient
KG
Wheat flour
4.000
Fermdor Active Durum
0.160
Salt
0.080
Water
2.320
Total Weight: 6.560
Group 2
Ingredient
KG
Olives (As desired)
0.480
Total Weight: 0.480
  1. Place all ingredients into mixing bowl. (Except inclusions).
  2. Mix for 2 minutes on slow speed and 8 minutes on fast speed. 
  3. Add in the Inclusions on the last 2 minutes of mixing.
  4. Bulk ferment dough for 10 minutes.
  5. Scale heads of dough at 450g, mould round and rest for 5 minutes.
  6. Mould dough into desired shape and place into a baguette/fluted tray.  Cut a line down the centre if so desired.
  7. Prove for ± 40 minutes at 40°C and 70°C relative humidity. 
  8. Place into a pre-heated oven, heated to 240°C, steam the product well then drop the temperature to 220°C, bake for ±25 minutes opening the damper on the last 10 minutes.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery