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Limnos baguettes with olives
3
Category
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

Directions

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

Limnos baguettes with olives

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