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Classic Olive Bloomer
Ingredients
| 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 |
| Filling | ||
| 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 |
