Lesaffre Logo in white colour.

Lesaffre UK & Ireland – Home of innovative baking solutions

Swiss Sticks Made With Dali L Blend Inventis

Swiss Sticks

TIME

In this recipe, our technical baker produced tasty Swiss Sticks using the versatile Inventis Dail’I Blend: a specialist yeast based mix for making the finest crunchy baguettes, classic ciabatta and focaccia all from one sachet. Add inclusions and toppings to create your unique style products. 

INGREDIENTS

Quantity (kg) % OFW ingredients
White Bread Flour 2.000 100
Inventis Dail’i Blend 0.040 5
Water 1.160 58
Sliced Olives 0.300 15
Total 3.5kg 178
Yield 7 x 500g

preparation instructions

Mixing: SPIRAL 4 minutes slow, 5 minutes fast. After mixing, blend the olives on slow speed until evenly distributed.
Bulk ferment Bulk ferment for 60 min ambient in an oiled plastic tray and cover.
Divide 7 x 500g
Intermediate proof 10 minutes
Mould Elongate each dough piece and twist the full length.
Final proof 60 minutes at room temperature, dress with rice cones before baking.
Bake 20 – 25 minutes @ 220°C with steam Open dampers after 15 minutes baking
Cool Ambient

PRODUCTS USED
IN THIS RECIPE

We deliver A wide range
of
baking ingredients
and services
for
professionals

More than
170 years
of knowledge
70 factories
for yeast &
ingredients

51 baking
center
around
the world

Search
Processing...
Thank you! Your subscription has been confirmed. You'll hear from us soon.
ErrorHere