Ciabatta's Olive
Pieces
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% Sonplus Luxe (Luxury)
- 150 g - 1.5% Fresh Yeast
- 150 g - 1.5% Sonplus Krokant Extra (Crispy)
- 150 g - 1.5% Salt
- 300 g - 3% Olive Oil (extra virgin)
- 7000 g - 70% Water approx.
Filling:
- 500 g - 5% Chopped Olives
Working method
- Mix all ingredients, with approx. 60% of the water, into a fairly stiff dough After that gradually add the remaining water and finalize the kneading After kneading directly mix filling in
- Dough temperature: approx. 30°C
- Dough proof: Approx. 90 minutes in a container Push it slightly and let it rise at approx. 34°C
- Sprinkle the workbench with rye flour, empty the container and fold the dough piece once and dust with rye flour Gently push out the dough piece until it reaches a thickness of approx. 2-3cm Stab into pieces of approx. 8 x 10 cm Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 30 minutes
- Baking: Approx. 25 minutes at 210°C with steam
