Ingredients

Group 1
Ingredient
KG
Bread Flour
1.000
Water
0.590
Salt
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

Method

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.

Product Used

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.000
Water
0.590
Salt
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

Method

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.