Recipe

Olive Bread

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Ingredients

Pan Doro
50 g
Olives Plus
5 g
Water 65F (+/-)
30 g
Compressed Yeast
1 g

Information

Total weight
0 g
Yield
0 Pieces

Production/Processing

Mix all Ingredients
using a Spiral Mixer
3-4 minutes in Low Speed, then 10-12 minutes in High Speed.
Or Mix all Ingredients
using a 4 Speed Mixer
Breads & Rolls: 2 minutes in 2nd Speed, then 10-12 minutes in 3rd Speed.
Bagels: 12-14 minutes in 2nd Speed.
Dough Temperature 76°-78°F.
Scale Breads: 18 oz. for a 1 lb. loaf. Rolls: 4 lbs. per press. Club Rolls: 6 oz. Baguettes: 14 oz.
Rest Breads & Rolls: 20 minutes. Bagels: Place on boards with corn meal.
Make-Up Breads: Italian bread style. Rolls: As usual. Baguettes: Long, dust with flour.
Proof Breads & Rolls: 40 minutes. Bagels: 30 minutes, refrigerate overnight or boil/steam directly.
Bake Breads: 400°F for 35 minutes. Rolls: 400°F for 15-18 minutes. Bagels: 450°F for 15-17 minutes

The pastries benefits at a glance

Sales description:
Weight per piece:
0g
Storage:
Shelf life: