Ciabatta's Olive

Ingredients

Flour	100%	10000 g
Sonplus Luxe (Luxury) »	3%	300 g
Fresh Yeast	1,5%	150 g
Sonplus Krokant Extra (Crispy) »	1,5%	150 g
Salt	1,5%	150 g
Olive Oil (extra virgin)	3%	300 g
Water approx.	70%	7000 g
Filling
Chopped Olives	5%	500 g

Working method
Kneading	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
Moulding	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