Pane di oliva verde – Local Breads – Daniel Leader
These are made with a biga that sits overnight in the refrigerator after one-hour bench rest. After mixing and incorporating the chopped green olive, a bulk fermentation of 2 hours at 24C.
Divided into 70-gram portions and shaped into mini baguettes of 150mm (6 inches) mini baguettes. Proofed on a covered baking tray at room temperature about 30 minutes until puffy.
Baked at 230C for 20 minutes.
These are 75% hydration with BF 11.5% protein. IDY was used for leavening. A new experience using this formula and made more interesting by adding chopped green olives. Gentle handling was essential.