Swiss Sticks- Inventis Dail’i Blend

08 Jun Swiss Sticks- Inventis Dail’i Blend

time

PREPARATION: 15 min
BAKING: 20-25 min

TOTAL TIME: 2h 40 approx.

portion

YIELD

7 x 500g Sticks

difficulty

DIFFICULTY

INGREDIENTS

Quantity (kg) % OFW ingredients
White Bread Flour 2.000 100
Inventis Dail’i Blend 0.040 5
Water 1.160 58
Sliced Olives 0.300 15
Total 3.5kg 178
Yield 7 x 500g

FEATURED PRODUCT

Inventis Dail’i Blend

inventis

METHOD

Mixing: SPIRAL 4 minutes slow, 5 minutes fast. After mixing, blend the olives on slow speed until evenly distributed.
Bulk ferment Bulk ferment for 60 min ambient in an oiled plastic tray and cover.
Divide 7 x 500g
Intermediate proof 10 minutes
Mould Elongate each dough piece and twist the full length.
Final proof 60 minutes at room temperature, dress with rice cones before baking.
Bake 20 – 25 minutes @ 220°C with steam
Open dampers after 15 minutes baking
Cool Ambient
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