Ingredients:
1000 g FlourSuper Limnos mix
1000 g Flour Limnos
50 g Yeast
200 g Chopped olives
1200 g Water
Procedure:
1
Dough temperature: 25-27o C
2
Mixing time: 10 minutes slow + 2 minutes fast speed
3
Resting time: 30 minutes
4
Dough weight: 250 g
5
Preparation: Cut 30 cm long baguettes
6
Proof time: 45 min. Then cut on the top side 3 times with a sharp knife
7
Baking: 210° C with steam on insertion into oven
8
Baking time: 20-25 minutes
Ingredients
Ingredients:
1000 g FlourSuper Limnos mix
1000 g Flour Limnos
50 g Yeast
200 g Chopped olives
1200 g Water
