Artisan Mixed Olive Flute
Artisan Mixed Olive Flute — a Bakels recipe, makes 65 flutes. Uses Bakels Artisan Bread Concentrate 7% 12.5 kg.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 8 min
- mixing time (after adding olives, slow speed)
- 1 min
- dough temperature
- 24-26 °C
- bulk fermentation time
- 60 min
- proofing time
- 60 min
- baking temperature
- 240 °C
- baking time
- 25-30 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bread flour | 10 kg | 100% |
| Bakels Artisan Bread Concentrate 7% 12.5 kgCountry Oven® Artisan Bread 7% Concentrate | 0.7 kg | 7% |
| Yeast | 0.25 kg | 2.5% |
| Salt | 0.18 kg | 1.8% |
| Water | 8 kg | 80% |
| Mixed olives | 3.8 kg | 38% |
Method
Add all ingredients (except olives) into a spiral mixing bowl.
Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
Add olives and mix for 1 minute on slow speed, until clear.
Dough temperature should be 24-26°C.
Bulk ferment for 60 minutes at room temperature, in a covered container.
Scale at 350g and mould into baguette shape.
Dry prove for 60 minutes at room temperature, covered with plastic.
Cut and flour as desired.
Bake at 240°C for 25-30 minutes, with steam.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.