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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.
| 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 | |
| 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 |
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