Olive Bread
Ingredients
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- 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.
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Per 100g
Allergens
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