Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
Almond Flour
0.300
30
FINO MALT BASE
0.020
2
BAKELS FERMDOR SMOKED
0.050
5
Salt
0.020
2
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.014
1.4
DOBRIM HIGH SPEED
0.003
0.4
Water
0.600
60
Dried Cranberry & Nuts
0.120
12
Total Weight: 1.827
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% CRANBERRY
0.100
-
BAKELS VANILLA CREAM
0.200
-
Total Weight: 0.300

Method

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

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
Almond Flour
0.300
30
FINO MALT BASE
0.020
2
BAKELS FERMDOR SMOKED
0.050
5
Salt
0.020
2
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.014
1.4
DOBRIM HIGH SPEED
0.003
0.4
Water
0.600
60
Dried Cranberry & Nuts
0.120
12
Total Weight: 1.827
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% CRANBERRY
0.100
-
BAKELS VANILLA CREAM
0.200
-
Total Weight: 0.300

Method

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.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-lean

Finished Product

Finished Product

Sourdough

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