Sloe Gin Baguette



  • Mix all ingredients together (except cheese, chutney & onions) for 2 mins slow and 7 mins fast.
  • Incorporate frozen cheese for 1 min after mixing on slow speed
  • Dough temperature       28°C
  • Bulk fermentation          10 mins              
  • Divide in to 350 g pieces, mould into a rectangle.
  • Rest for 10 minutes.  
  • Pin the dough piece into a 30 x 20cm rectangle, brush with chutney.
  • Roll like a swiss roll, place on a baking tray, cut before proof
  • Final fermentation for 70 mins at 35°C 70% RH
  • Glaze with Sunset Glaze
  • Bake in deck oven for 25 mins with steam opening damper after 12 mins 230°C Top 210°C bottom