Choirs Olive Loaf
Servings 0
Ingredients
- 7500 g - 75% Wholemeal
- 2500 g - 25% Vitason Korenmout (wheat malt) 25%
- 300 g - 3% Fresh Yeast
- 200 g - 2% Olive Oil
- 5600 g - 56% Water approx.
Filling:
- 1000 g - 10% Olives
Decoration:
- 500 g - 5% Sonvlokken
Working method
- Mix all ingredients in to a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 465 gram and rounding
- Dough proof: Approx. 40 minutes
- Decorating: Just before baking incise as desired
- Final proof: Approx. 70 minutes
- Baking: approx. 40 minutes at 240ºC with steam
- Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets