Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor Rustic / W Mild
0.030
Fresh yeast
0.030
Lecitem 1000
0.020
Water
0.730
Bakbel 50% Blueberry Fruit Filling
0.100
Total Weight: 1.910

Method

1. Mix all ingredients from group 1 for 7 minutes slow, 9 minutes fast speed.
2. The finished dough temperature should be 26°C.
3. Bulk for 60 minutes at room temperature in an oiled container.
4. Scale at 400g, roll flat and place 100g of Bakbel 50% Blueberry Fruit Filling in the middle.
5. Cut 5 times on each side, plait and sprinkle with topping as desired.
5. Prove: 30-45 minutes at room temperature.
6. Bake: 220°C, falling to 190°C for 25-30 minutes, with steam.
7. Pull out damper after 20 minutes.

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor Rustic / W Mild
0.030
Fresh yeast
0.030
Lecitem 1000
0.020
Water
0.730
Bakbel 50% Blueberry Fruit Filling
0.100
Total Weight: 1.910

Method

1. Mix all ingredients from group 1 for 7 minutes slow, 9 minutes fast speed.
2. The finished dough temperature should be 26°C.
3. Bulk for 60 minutes at room temperature in an oiled container.
4. Scale at 400g, roll flat and place 100g of Bakbel 50% Blueberry Fruit Filling in the middle.
5. Cut 5 times on each side, plait and sprinkle with topping as desired.
5. Prove: 30-45 minutes at room temperature.
6. Bake: 220°C, falling to 190°C for 25-30 minutes, with steam.
7. Pull out damper after 20 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery