Choirs Olive Loaf
Ingredients

Wholemeal | 75% | 7500 g |
Vitason Korenmout (wheat malt) 25% » | 25% | 2500 g |
Fresh Yeast | 3% | 300 g |
Olive Oil | 2% | 200 g |
Water approx. | 56% | 5600 g |
Filling | ||
Olives | 10% | 1000 g |
Decoration | ||
Sonvlokken | 5% | 500 g |
Working method | |
Kneading | 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 |
Moulding | Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Final proof | Approx. 70 minutes |
Decorating | Just before baking incise as desired |
Baking | Approx. 40 minutes at 240ºC with steam |