Mixed Herbs 8g
Black Olives (slices)100g
Sun Dried Tomatoes (slices)100g
- Transfer Group A into mixing bowl and mix at low speed for 1 minutes
- Add in Group B and mix for 1 minutes at slow speed 10 minutes high speed or until the dough is fully developed.
- Add in Group C and mix for 1 minutes 30 seconds at slow speed until combined.
- Rest the dough for 10 minutes on bench.
- Divide the dough into 550g dough weight.
- Round and rest the dough for 10 minutes.
- Mold into log shape and place into loaf tin.
- Proof for 70 – 80 minutes at 38℃ humidity 85%.
- Bake at 230℃ (Top) 220℃ (Bottom) for 28 – 30 minutes with lid.
- Remove from baking tin and cool on wired rack before serving..