31 Jul 2015
Looking to bring new flavours to your baguettes? Add some olives and mixed herbs to give your baguettes the perfect summery taste combining a slightly bitter taste and a blend of fragrant, fresh, and herbal flavors.
For this recipe, the olive mix can be made with green, black or any type of olives you find on the market. If you wish to create baguettes with others flavours, different spices can be used. Designing your own blend will allow you to personalise your recipes and offer a wider range to your customers.
Dust the cloths with a mixture of semolina wheat and wheat flour (50/50)
Ingredients
Baguette
- 950 g / 95% of Wheat flour
- 50 g / 5% of Rye flour
- 700 g / 70% of Water
- 40 g / 4% of O-tentic Durum
- 20 g / 2 % of Salt
- 360 g / 36 % of Olive mix
- 350 g olives
- 10 g of mixed herbs
Working method
Mixing spiral:
- 8 min. slow, 4 min. fast
- Cut the olives and incorporate together with the “herbes de provence” at the end of the second mixing time
Dough temperature:
26 - 28°C
Bulk fermentation:
30 min.
Scale:
350 g and hand up into a slightly elongated shape (10 cm)
Intermediate proof:
20 min.
Make-up:
Long (40 cm) place with seam facing upwards on linen cloths
Final fermentation:
45 min. at 26 - 28°C and 80% RH
Decoration before baking:
Make 1 or 2 cuts
Oven temperature °C:
- 240°C, decrease to 230°C
- Give initial steam
Baking time
- 23 min.
- open damper prior to the end of the baking time
Use the juice of the olive to enhance a more intens flavour.
O-tentic is a unique active bakery component that gives you the creative freedom to make breads with outstanding, authentic taste and texture – without the need for long fermentation times.
Looking to create a wide range of high-quality breads with ease? Contact your local Puratos representative for more information
