Olivebaguettes

Name: Olivebaguettes
Yield: 3 Baguettes
Cuisine: American
Ingredients: 1100 g Manitoba flour; 1 l water (not to hot); 3 package of dry yeast (fresh yeast 150g); 3 dl nice sliced olives or less or more; 1/2 hand of salt

Annika Brandt @cook_7312175

Olivebaguettes

Annika Brandt @cook_7312175

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Ingredients

3 Baguettes

1100 gManitoba flour
1 lwater (not to hot)
3package of dry yeast (fresh yeast 150g)
3 dlnice sliced olives or less or more
1/2hand of salt

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Steps

1

Weight flour
2

Mixing yeast, water, salt and olives in the machine
3

When beast has melted mix down Manitoba flour.
4

Let mix at high speed for 20 minutes
5

Let ferment for 1 hour
6

But flour on baking table, and careful but the dough on table. DO NOT WORK IT
7

Sliced out a baguettes since spin the ends so it gets a bit screwed
8

Let the baguettes ferment again for 1 hour
9

Start the owen with degrees of 250°c
10

When hot, but the baguettes in Owen an throw some water in the owen.
11

In owen for 11 minutes
12

When you but the bread in owen, be fast so the owen doesn't cool down to fast.