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Classic Olive Bloomer


Flour 100% 10000 g
Fresh Yeast 5 % 500 g
Proson Wit Royal (white) » 2% 200 g
Salt 1.5% 150 g
Olive Oil 10% 1000 g
Dried Onion flakes 10% 1000 g
Dried Parsley 1% 100 g
Garlic (chopped) 1% 100 g
Red Chillis chopped 1% 100 g
Oregano 0.4% 40 g
Water approx. 40% 4000 g
Olives (Green / Black, pitted) 30% 3000 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC.
Bulk proof Approx. 30 minutes in a with olive oil greased container
Scale Dough pieces approx. 400 grams
Moulding Mould loosely as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 60 minutes
Decorating Just before baking sprinkle with rye flour and incise 4 times
Baking Approx. 40 minutes at 200ºC
BRC Halal Kosher RSPO Skal

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