User Manual

Bread and rolls, pizza and savoury cakes 211
Baguettes with olives [Index: ]
MCRC00901828_BO_Baguettes-015_F39MCRC00914922_SE_Baguettes-008MCRC00900529_NF_Baguettes-014_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking
For 2 baguettes, 10 slices each
Baking tray
MIXTURE:
500 g flour
1 sachet dried yeast
1 pinch sugar
2 tsp sea salt
6 tbsp olive oil
Approx. 250 ml water, warm
70 g black, pitted olives
IN ADDITION:
Greaseproof paper
Per slice
125 kcal, 18 g carbs, 5 g fat, 3 g protein, 1,5 BU
PREPARATION
1. Mix the flour and yeast in a bowl. Add all the other ingredients, except the olives, and knead the
dough thoroughly. Leave the dough to prove in a warm place until the volume has doubled.
2. Cut the olives into quarters.
3. Knead the dough thoroughly once more and then knead the chopped olives into the dough.
4. Split the dough into 2 pieces and form two long baguette shapes. Make diagonal incisions using a
knife and dust with a little flour.
5. Line the baking tray with greaseproof paper. Place the baguettes on top and leave to prove for
approx. 20 minutes again.
6. Bake as indicated.
Setting procedure:
Top/bottom heating
250 °C
Baking time: 20-25 minutes
Tip:
You can also leave the dough to prove in the
oven. To do so, set cooking mode 1.
!
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