Recipe library Bakels recipe Breads & rollsMakes 22.93 kg total dough weight · 1 component

Mixed Olive Artisan Bread Sticks

Name: Mixed Olive Artisan Bread Sticks
Yield: 22.93 kg total dough weight
Ingredients: 10 kg Wheat flour; 0.7 kg Bakels Artisan Bread Concentrate 7% 12.5 kg; 0.25 kg Yeast; 0.18 kg Salt; 8 kg Water; 3.8 kg Mixed olives

Mixed Olive Artisan Bread Sticks — a Bakels recipe, makes 22.93 kg total dough weight. Uses Bakels Artisan Bread Concentrate 7% 12.5 kg.

Mixed Olive Artisan Bread Sticks — Bakels recipe photo

mixing time (slow speed): 5 min
mixing time (fast speed): 8 min
dough temperature: 24-26 °C
bulk fermentation time: 60 min
dry proofing time: 60 min
baking temperature: 240 °C
baking time: 10-15 min

Ingredients

Ingredient	Quantity	Baker's %
Wheat 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 the olives and mix on slow speed until clear.
Dough temperature should be 24-26°C.
Bulk for 60 minutes at room temperature, covered with plastic.
Scale into large rectangular shape, approximately 2cm thick and using a pizza cutter, cut into 3cm wide strips and twist each.
Dry prove for 60 minutes at room temperature, covered with plastic.
Bake at 240°C for 10-15 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.