Ingredients
Spiral Mix all 4 mins slow 6 mins fast
Dough temp 25°C
Bulk fermentation 20 mins
Scale 480g, then mould
Intermediate proof 30 mins
Make up Mould and tray up
Final fermentation 60 mins +/-
Decoration Before baking; cut has required
Oven temp °C 230°C to 200°C half way through baking and open dampers
Baking Time 26 mins
Travis's favourite? A tangy, sweet blueberry lemon loaf - 2 flavours that our Taste Tomorrow research call out as being in the top 100 flavours in bakery and patisserie.
