Group Dough
Ingredient
KG
%
Bread Flour
0.700
70.00
Almond Flour
0.300
30.00
FINO MALT BASE
0.020
2.00
BAKELS FERMDOR SMOKED
0.050
5.00
Salt
0.020
2.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.014
1.40
DOBRIM HIGH SPEED
0.003
0.40
Water
0.600
60.00
Dried Cranberry & Nuts
0.120
12.00
Total Weight: 1.827
Group Filling
Ingredient
KG
%
BAKELS LES FRUITS 50% CRANBERRY
0.100
-
BAKELS VANILLA CREAM
0.200
-
Total Weight: 0.300

How to do it:

1. Preheat oven to 250°C.
2. Prepare filling. Mix together Les Fruits 50% Cranberry and Vanilla Cream. Set aside.
3. Prepare dough. Combine ingredients except for the salt and dried cranberry and nuts in a mixing bowl and mix on low speed for 30 seconds.
4. Add water and mix on low speed for 2 minutes.
5. Add salt and dried cranberry and nuts and continue mixing until developed.
6. Transfer dough into a well-oiled container and ferment for 1 hour.
7. Divide the dough into desired weight. Add filing and mold into desired shapes.
8. Proof and bake at 250°C for 10 minutes.
9. Open damper and lower temperature at 200°C until done.

Yield: 300 g x 6pcs

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-lean

Finished Product

Finished Product

Sourdough