Classic Olive Bloomer
Ingredients
- 10000 g - 100% Flour
- 500 g - 5 % Fresh Yeast
- 200 g - 2% Proson Wit Royal (white)
- 150 g - 1.5% Salt
- 1000 g - 10% Olive Oil
- 1000 g - 10% Dried Onion flakes
- 100 g - 1% Dried Parsley
- 100 g - 1% Garlic (chopped)
- 100 g - 1% Red Chillis chopped
- 40 g - 0.4% Oregano
- 4000 g - 40% Water approx.
Working method
- 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
- 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
- Just before baking sprinkle with rye flour and incise 4 times
- Baking: Approx. 40 minutes at 200ºC
