Easy Olive Baguettes
Directions
- 1Mix all ingredients for the dough until well combined.
- 2Mix all ingredients for the dough until well combined.
- 3Mix all ingredients for the dough until well combined.
- 4Cover and let it rest at room temperature for 15 minutes.
- 5Cover and let it rest at room temperature for 15 minutes.
- 6Cover and let it rest at room temperature for 15 minutes.
- 7Do one set of stretch fold to strengthen the dough and let it rest for another 15 minutes.
- 8Do one set of stretch fold to strengthen the dough and let it rest for another 15 minutes.
- 9Do one set of stretch fold to strengthen the dough and let it rest for another 15 minutes.
- 10Mix in the olives, then cover and place in the fridge.
- 11Mix in the olives, then cover and place in the fridge.
- 12Mix in the olives, then cover and place in the fridge.
- 13Let it ferment overnight or up to 36 hours.
- 14Let it ferment overnight or up to 36 hours.
- 15Let it ferment overnight or up to 36 hours.
- 16Preheat a baking tray to 250°C.
- 17Preheat a baking tray to 250°C.
- 18Preheat a baking tray to 250°C.
- 19Divide the dough into 6 pieces.
- 20Divide the dough into 6 pieces.
- 21Divide the dough into 6 pieces.
- 22Gently shape each piece and twist to create some tension.
- 23Gently shape each piece and twist to create some tension.
- 24Gently shape each piece and twist to create some tension.
- 25Place on a sheet of baking paper and let them rest for 15 minutes.
- 26Place on a sheet of baking paper and let them rest for 15 minutes.
- 27Place on a sheet of baking paper and let them rest for 15 minutes.
- 28Carefully transfer to the preheated baking tray and bake for 15-20 minutes until deep golden brown.
- 29Carefully transfer to the preheated baking tray and bake for 15-20 minutes until deep golden brown.
- 30Carefully transfer to the preheated baking tray and bake for 15-20 minutes until deep golden brown.
Ingredients
- 450 g all purpose flour
- 450 g all purpose flour
- 450 g all purpose flour
- 50 g whole wheat flour
- 50 g whole wheat flour
- 50 g whole wheat flour
- 375 g water
- 375 g water
- 375 g water
- 30 g olive oil
- 30 g olive oil
- 30 g olive oil
- 12 g fresh yeast
- 12 g fresh yeast
- 12 g fresh yeast
- 4 g active dry yeast
- 4 g active dry yeast
- 4 g active dry yeast
- 9 g salt
- 9 g salt
- 9 g salt
- 1 tbsp rosemary
- 1 tbsp rosemary
- 1 tbsp rosemary
- 250 g olives
- 250 g olives
- 250 g olives
Equipment
bowlscaleplatebaking traybaking paperknifeoven