ingredients

2.000g	WURZELBROT 20
8.000g	Wheat flour
200g	Yeast, fresh
7.000g	Water, approx.
2.000g	Olives, green, without stone

processing

Method:

Mixing time (spiral mixer): 3 minutes slow + 8 minutes fast
Dough temperature: 26°C max.
Dough resting time: approx. 1,5 h at room temperature

Prepare the dough with all ingredients except for the olives. 2 minutes before the end of mixing time, add 2000 g olives.
After resting the dough, scale pieces, shape round, place on baking trays or stretchers and leave to prove. After proving dust with flour and bake with steam.

Scaling weight: 320 g
Proving time: 60 minutes at 35°C and 80 % rel. humidity

Baking temperature: 240°C falling to 200°C
Baking time: 30 minutes