Ingredients for 5 portions
Ingredients for portions/units
Water 0.75 l
Table salt 25.0 g
Fresh yeast 8.75 g
Black pitted olives 0.375 kg
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)
Fiber 12.85 g
Saturates 3.28 g
Monounsaturated fatty acids 0.95 g
Polyunsaturated fatty acids 1.63 g
Cholesterol 0.0 mg
Calcium 77.0 mg
Iron 6.16 mg
Zinc 2.88 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 100.56 ug
Salt (Sodium) 4192.84 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.