Fermdor® Active Durum Olives

Ingredients

Group 1

Strong wheat flour

1.600

100.00

Water

1.000

62.00

0.064

4.00

Salt

0.032

2.00

Mixed olives

0.500

Total Weight: 3.196

Add all ingredients except the olives, into a spiral mixer.
Mix for 6 minutes on slow speed and 2 minutes on fast speed.
Add olives and mix for 2 minutes on slow speed until clear.
Bulk for 45 minutes.
Scale: large cob – 920 g, small cob or bloomer – 470 g, baguette – 320 g.
Prove for 45 minutes at 28°C, 75% humidity.
Bake at 230°C, with steam: large cob - 30 minutes, small cob or bloomer – 24 minutes, baguette – 18 minutes.