Eva, author of Bake-Street , brings us the recipe to prepare perfect olive baguettes. If you like to put your hands to the dough and you are panarras, do not stop preparing them: at home they will fly!

With the arrival of good weather, you always want to go out into the countryside and take some good homemade sandwiches and, if the bread is made at home, much better. Today we will see how to take a look at the traditional baguettes and we will see how to prepare baguettes with olive flour .

Surely many of you have thought, olive flour? If that is. It is a type of flour made from the grinding of olive seeds. The flavor it provides is very pleasant and intense, making our breads completely transform.

I do want to make a small recommendation on the use of olive flour, so that your breads have the best results when baking with it. It is a type of flour that we will not have to abuse, in fact I do not recommend adding more than 5% of the total weight of the flour. I know that it may seem like a small amount, but it is a very powerful ingredient and adding too much can harm the final result. Not only in flavor but also in volume and fluffiness.

It is not a flour that by itself is easy to bake, we must use it as a seasoning to provide flavor and aroma. We can also add, if we wish, some olive seeds to the dough to enhance and further texture our baguettes. Of course, in that case remember that they should always be added at the end of the kneading, when our dough already has fully developed gluten.

To carry out this recipe I recommend that you take a look at the post on tradition baguettes , in which I explain in detail the steps of the baguette process; preformed, formed... That way it will be much easier for you.

A good baking is important so that our baguettes turn out perfect and, in this step, the Emile Henry oven will be very useful. I know that many of you have consulted me regarding its method of use. I mentioned it in the post about the tradition baguettes , but we will do a quick summary.

We should not place the baguettes in the cold ceramic oven and put it in the oven, in this way the result will be a soft baguette and not crunchy at all. We must always preheat it to favor the expansion of the bread in addition to achieving a crispy and thin crust. The end of cooking must be with air, in this way we further favor the crispy exterior and a golden exterior.

Remember that each oven is different, if with the time and temperature that I specify in the recipe the baguettes do not end up being crispy, in this case, extend the final baking time with air to obtain perfect cooking.

La Chinata flour and olive seeds , Bérard flour spoon and Mediterranean glass .

Ingredients (for 3 baguettes)

  • 300g of bread flour with a strength W=180-190
  • 18gr of La Chinata olive flour
  • 32g of loose pastry flour
  • 240g of water
  • 1gr of dry yeast or 3gr of fresh yeast + 5gr of water
  • 6.3g of sea salt


Prepare the dough for our olive baguettes:

  1. In a large bowl add the three types of flour and mix with the help of a silicone spatula .
  2. Add the water and mix until both ingredients are completely integrated, there should be no traces of dry flour.
  3. To mix it we can do it manually or in a mixer and using the hook. Always mix at the lowest speed for a maximum of 2 minutes.
  4. Cover the dough with a cotton cloth and let it autolyse for 60 minutes .
  5. After this rest time, add the yeast. Dissolve the yeast in the 5g of water and pour over the dough to homogenize completely.
  6. Add the salt and proceed to knead again until integrated.

We make the first fermentation and/or in block:

  1. Place the dough in an airtight container or bowl previously greased with olive oil. We cover with its corresponding lid or film, to prevent the dough from crusting, and let it do a first fermentation of 3 or 3 and 1/2 hours in block .

During these 3 hours we will have to make folds in the dough for the first hour every 20 minutes . The following 2 or 2 and 1/2 hours we will let the dough rise without having to touch it at a maximum of 27-28ºC.

We preform and form the baguettes:

  1. Flour the work surface and turn out the dough.
  2. We divide into three equal portions, they will be around 190gr each, and we preform.
  3. Cover the pieces with a cotton cloth and let rest for 15-20 minutes . After this time, we proceed to form our baguettes.
  4. We will have a linen couche prepared or, failing that, a very wide linen or cotton tablecloth , generously floured. We booked.
  5. To form the baguettes you can read it in detail in the post of tradition baguettes .
  6. Once it is formed, we place the baguette on the couche . We repeat this step with the other two pieces.
  7. Sprinkle a little flour on the surface, cover and let rise for around 60-90 minutes. You must observe that they almost double their volume.

Preforming of the baguettes

We bake the baguettes:

  1. With 45 minutes left to bake the baguettes, we'll preheat Emile Henry's oven . We introduce the ceramic oven, base and lid, on the rack located in the lowest part of the oven and preheat to 250ºC .
  2. We uncover the baguettes and proceed to make the cuts before putting them in the oven . We will do it with a slightly damp blade or lick to prevent it from adhering to the dough and tearing it.
  3. The cuts must not be inclined, they are practically straight and we must make 3 to 4 cuts in the baguette with a quick and safe movement, we must not hesitate or re-cut over a cut.
  4. Once we have weaved the three baguettes, spray them with a little water and put them in the oven.
  5. With oven gloves we remove the ceramic oven lid and leave it on a surface that cannot be damaged, the ceramic hob for example. We pass the baguettes, as quickly as possible, to the Emile Henry oven, and leave them on the holes.
  6. Cover again with the lid of the ceramic oven, close our oven and bake for 10 minutes at 250ºC .
  7. After this time we lower the temperature to 240ºC and bake for 10 more minutes .
  8. Finally, we remove the lid of the ceramic oven, always with the help of gloves, and bake for about 5 minutes with air at 220ºC .
  9. Remove and let cool on a rack.


This bread has a short shelf life, the ideal is to consume it the same day we make it.

Emile Henry ceramic baguette oven and bread knife

Important notes

  • If we do not have a shovel to transport the baguettes from the couch to the oven, we can do the following. We place a strip of baking paper on the couche and on these we will place the baguette, so that once it has risen it will allow us to move it to the oven without having to manipulate it with our hands, since we run the risk of spoiling it.
  • We do not have to let the baguettes rise in the baguette oven, as specified in the manual, because we need to preheat it well before using it in order to obtain good results after baking. Otherwise they would be soft or rubbery.
  • The cuts or weave of the baguette must be done just before baking. We cannot grean the baguettes a few minutes before putting them in the oven.
  • The final baking must be with air because it favors the homogeneous browning of the baguettes as well as removing excess moisture that allows us to obtain a thin and very crunchy crust.

These baguettes with olive flour are ideal for enjoying a good sandwich, accompanying a weekend tapas or enjoying a good tomato, fresh cheese (which by the way, here 's how to make it at home) and a good splash of olive oil. olive .



Claudia said:

Hola Aurora,
El molde que ves en las fotos es el cerámico de Emile Henry. Lo encuentras aquí: https://www.claudiaandjulia.com/products/horno-ceramico-para-baguettes-emile-henry. En su defecto, también hay moldes antiadherentes, los perforados van también estupendamente: https://www.claudiaandjulia.com/collections/pan-y-amasado/products/bandeja-antiadherente-para-baguettes-kitchen-craft. Saludos!

aurora said:

Lo probare hacen una pinta tremenda, donde puedo conseguir el molde de estas bagetes

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