John Myers
Mediterranean Baguette
The perfect mediterranean baguette recipe with a picture and simple step-by-step instructions.
- 1 packet Dry yeast
- 400 ml Lukewarm water
- 400 g Wheat flour type 405
- 300 g Wheat flour type 1050
- 50 g Rye flour type 997
- 50 g Whole grain wheat flour
- 65 ml Extra virgin olive oil
- 16 g Salt
- 150 g Pickled olives
- Dried oregano
- Dissolve the dry yeast in lukewarm water. Put all types of flour in a bowl and mix. Then add the olive oil, salt and the water-yeast mixture to the flour and process into a smooth dough either by hand or with a food processor.
- Cover the dough and let it rest in a warm place for at least an hour. I preheat the oven to around 50 degrees, turn it off and then put the dough covered in a bowl in the oven.
- The dough is then divided into two portions and rolled out to a length of approx. 40-45 cm and a width of approx. 20-25 cm.
- Chop the olives. Olives pickled in oil and a mixture of garlic and herbs are particularly suitable. Spread the olive pieces on the dough. Then roll up the dough from the long side so that it has a baguette shape.
- Brush the baguettes with a little olive oil and sprinkle with oregano. Then cover and let rise for about 30 minutes at 50 degrees.
- Bake the baguettes at 200 degrees top and bottom heat in the oven (middle rack) for 15-20 minutes until golden brown. Then place on a grid, cover with a kitchen towel and let cool down.
Facebook Comments