Black olive bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
1.063 kg
Rye flour
0.188 kg
Table salt
25.0 g
Yeast
8.75 g
stoneless black olives
0.375 kg
Goxo flour (W 170 - 200)
1.5 kg
Water
0.75 l
Table salt
3.0 g
Elaboration
Kneading time: 10´
Temperature of the dough: 23 ºC
1st fermentation (the dough is not divided yet): 1,5 h
2nd fermentation (the dough divided): 45´
3rd fermentation (the piece is finished): 1,5 h
Cooking time: 20-30´
Temperature of the oven: 230 ºC
RECIPE
- Mix water and flour (medium strength flour and rye flour) at a low speed for 5 minutes.
- Autolyse for 1 hour.
- Add the natural yeast dough. Mix for 1 minute at a low speed.
- Add salt and knead for 1 minute at a medium speed.
- Add the yeast and knead for 5 more minutes, at a medium speed.
- Add the drained olives, halved. Knead for 1 minute.
- Ferment for 1 hour in previously greased plastic. After the first 20 minutes, fold.
- Make pieces of about 550 g.
- Leave to stand for 45 minutes.
- Make loaves without tips.
- Ferment for 1 hour and 30 minutes.
- Cook at 230 ºC for approximately 30 minutes.
Nutritional information (1 portion)
Energy
2151.1
kcal
Carbohydrates
432.65
g
Proteins
52.66
g
Lipids
17.48
g
Fiber
25.8
g
Saturates
2.58
g
Monounsaturated fatty acids
0.74
g
Polyunsaturated fatty acids
2.95
g
Cholesterol
0.0
mg
Calcium
89.18
mg
Iron
6.76
mg
Zinc
5.28
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
166.56
ug
Salt (Sodium)
3904.1
mg
Sugars
0.22
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Meats
- Legumes
- Pizzas, patty
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Pastas
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Dessert
- Breakfasts and brunch
- Appetizers and canapes
- Birds
- Salads
- Finger foods
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Meses de temporada*
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed