Special breads

Olive Bread

Name: Olive Bread
Prep time: 20 min
Yield: 18560 g
Ingredients: 10000 g Bread flour T65; 6500 g Water; 180 g Fine salt; 80 g Fresh yeast; 300 g Olive oil; 1500 g Pitted black olives

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Bread flour T65g

Waterg

Fine saltg

Fresh yeastg

Olive oilg

Pitted black olivesg

Total18560 g

Preparation steps

1
Mix flour, water, salt, yeast: speed 1 for 4 min, speed 2 for 6 min.
2
Add olive oil, mix speed 1 for 2 min.
3
Fold in roughly chopped olives at speed 1 for 1 min. Do not crush.
4
Bulk ferment 1h30, fold at 45 min.
5
Divide into 400 g pieces, gently pre-shape.
6
Bench rest 20 min then shape into short bâtards.
7
Final proof 1h on floured couche.
8
Score, bake at 240°C with steam. Bake 25-28 min.

Nutritional values

Per 100g

Calories

210.7 kcal

Protein

5.8 g

Carbs

39.4 g

Sugars

0.9 g

Fat

3.2 g

Saturated fat

0.4 g

Fibre

2.2 g

Salt

1.2 g

Allergens

Gluten

Other recipes in the same category

Multigrain Seed Bread Whole Wheat Bread Rye Bread Walnut Bread Fig & Hazelnut Bread

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