Group : Boule
Ingredient
KG
%
Flour
10.000
100.00
4.000
40.00
2.000
20.00
0.280
2.80
Yeast
0.240
2.40
Salt
0.080
0.80
Water (1)
9.600
96.00
Water (2)
1.600
16.00
Total Weight: 27.800
Group : Assembly/Decoration
Ingredient
KG
%
Cranberries
3.200
50.00
Brie
3.200
50.00
Total Weight: 6.400
- Add group 1 ingredients, except water (2), into a spiral mixer.
- Mix for 8 minutes on slow speed.
- Scrape down.
- Slowly add water (2) and mix for 8 minutes on fast speed.
- Add the cranberries and mix for 1 minute on fast speed.
- Place the dough into an oiled container and bulk for 60 minutes.
- Fold the dough and bulk for 60 minutes.
- Scale at 600g mould round and place into prepared artisan baskets.
Dry prove for 120 minutes.
Tip dough out onto a setter cut.
Bake at 230°C with steam, for 35-40 minutes.
Once cool, cut 4 slices to bottom crust depth and 4 slices in the opposite direction.
Yield: 51 Boules
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