Group 1
Ingredient
KG
1.000
Water
0.590
0.016
LECITEM UNIVERSAL
0.008
BAKELS INSTANT ACTIVE DRIED YEAST
0.008
Total Weight: 1.622
Group 2
Ingredient
KG
Olive oil
0.050
Total Weight: 0.050
1. Place all ingredients in Group 2 in a mixing bowl. Mix for 2 minutes.
2. Then add in Group 2.
3. Develop dough as usual.
4. Ferment dough for 30 minutes.
5. Divide into 150 g each, rounded and rest for 15 minutes.
6. Mould oblong and place onto a baguette tray.
7. Give 3/4 proof ( approximate 70 minutes).
8. Bake at 250°C then reduce to 210°C for 12 minutes.
Notes: Best served warm, filled with mayonnaise, fresh lettuce, chopped cooked ham, sliced tomatoes and green bell pepper.
Display Conditions
Category
Occasion
Afternoon Tea, BBQ, Celebration, Christmas, Easter, Festive, Mother's Day, Summer, Valentine's Day
