Ingredients

Baguettes

Method

  1. Add Macphie Seeduction®, flour and 900g of water to the bowl and mix for 2 minutes on a slow speed and 4 minutes on a fast speed.
  2. Add remaining water and mix for a further 2 minutes on a medium speed.
  3. Add olives and sundried tomatoes at 10% of dough weight and blend through on a slow speed.
  4. Bulk ferment for 2 hours.
  5. Tip onto a floured table and cut rolls at 60-70g.
  6. Place on floured trays and rest for 30 minutes ambient.
  7. Turn over then bake with steam for 20 minutes at 220°C (430°F), open the damper for the last 5 minutes to crust.