Winter storm

Winter storm bread

Kgs
Flour 1.000
Sapore Rigoletto | Bakery 0.030
Cinnamon 0.005
Salt 0.016
Fresh yeast 0.060
Puraslim | Bakery 0.020
Soft r Melting 0.040
Butter 0.150
Water 0.450
Filling (optional)
Cranberries 0.040
Orange pieces 0.030
Mini Macaroons 0.020
Belcolade Plain Grains | Patisserie 0.010
Walnut pieces 0.020
total 1.891

Method

  • Mix for 4 mins slow, 6mins fast using spiral mixer
  • Dough temperature 27°C
  • Bulk fermentation 25' scale 450g
  • Make up, round final fermentation 60' at 32°C 90% RH
  • Brush with Sunset Glaze CN20 and cut a cross at the top.
  • Pipe a little bit of soft butter in the cross and sprinkle with sugar.
  • Oven temperature °C 200°C and after 10' reduce to 175°C 
  • Baking time 30-35'

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