Kneading ingredients

• Flour: 1000g
• Salt: 18g
• Vanoise Baker's Yeast: 10g
• Olive oil: 180g
• Vanoise bread improver: 1 g
• onion: 70g
• thyme: 10g
• Olive: 170g
• water: 500g

Method of working

- Base temperature: 45 ° c to 50 ° c

- Kneading: about 7 minutes 1st speed

         about 3 minutes 2nd speed

- Consistency: Bastard paste

- Temperature: Dough at 23 ° c

- Score: 20 minutes

- Weighing: 250g

- Relaxation: 20 minutes

- Primer: 1 hour 15 minutes

- Cooking: about 20 minutes at 240 ° c