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.
