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Kalamata Olive Baguette Recipe made with Biga

Kalamata Olive Baguette Recipe made with Biga. Here is a simple and easy to make artisan style baguette made with kalamata olives and a natural pre ferment called biga. The biga will have to be made a day before usage..

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
3 hrs 41 mins
Servings: 20 pieces
Calories: 150 kcal
Course: Side Dish , Bread
Cuisine: American

Ingredients

  • 1000 grams flour 100%
  • 650 grams water 65%
  • 20 grams salt 2%
  • 50 grams olive oil 5%
  • 200 grams Kalamta Olives Drained 20%
  • 400 grams Biga 40%
  • 5 grams tyme 0.5%

Instructions

    Cup of Yum
  1. Add the all dry ingredients, biga and water to mixing bowl and mix 8 minutes slow and 5 minutes fast.
  2. Add kalamata olive once mixing is complete and mix for additional 2 minutes on slow speed.
  3. Once mixing is complete, place dough in dough bin and bulk ferment for 2 and a half hours.
  4. Make up: cut individual pieces of 400 grams and pre shape into log shape about 7 inches. Rest pieces and final shape into baguette format to about 18 inches.
  5. Proofing: Place into proofer and proof for 60 minutes.
  6. Baking: Bake with steam at 200 Celsius for approximately 21-23 minutes.