Kalamata baguette recipe made with natural Biga. Here is a simple and easy to make artisan-style baguette made with kalamata olives and a natural preferment called biga. The biga will have to be made a day before usage.
Recipe For The Biga Dough:
Without getting too technical you can follow below our easy steps to prepare a biga dough that you can use for this olive baguette recipe or any other bread recipe.
Ingredients for Biga Dough:
- 239 grams White flour (untreated) or whole-wheat
- 140 grams water (lukewarm)
- 1 gram fresh yeast
Instructions How To Prepare Biga:
- In a mixing bowl with a hook attachment, add the flour, water, and fresh yeast.
- Mix on slow speed if you’re using a KitchenAid mixing machine mix on setting 2 for 3 minutes then on setting 4 for an additional 2 minutes. The dough should come together but not fully mixed about 80%.
- If you don’t have a mixing machine you can use a food processor and pulse mixture until dough is formed or simply knead by hand.
- Transfer dough to a medium-sized greased or flour bowl and cover.
- Let sit at room temperature if you plan to use it within 8 hours, this will allow the yeast to propagate more quickly. If you plan to use your biga after 8 hours, you can place it into your refrigerator and use it up to 16 hours, after that your biga will lose its strength.
Kalamata Olive Baguette Recipe made with Biga
Kalamata Olive Baguette Recipe made with Biga. Here is a simple and easy to make artisan style baguette made with kalamata olives and a natural pre ferment called biga. The biga will have to be made a day before usage..
Ingredients
- 1000 grams Flour 100%
- 650 grams Water 65%
- 20 grams Salt 2%
- 50 grams olive oil 5%
- 200 grams Kalamta Olives Drained 20%
- 400 grams Biga 40%
- 5 grams tyme 0.5%
Instructions
- Add the all dry ingredients, biga and water to mixing bowl and mix 8 minutes slow and 5 minutes fast.
- Add kalamata olive once mixing is complete and mix for additional 2 minutes on slow speed.
- Once mixing is complete, place dough in dough bin and bulk ferment for 2 and a half hours.
- Make up: cut individual pieces of 400 grams and pre shape into log shape about 7 inches. Rest pieces and final shape into baguette format to about 18 inches.
- Proofing: Place into proofer and proof for 60 minutes.
- Baking: Bake with steam at 200 Celsius for approximately 21-23 minutes.
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