Ingredients

Group 1
Ingredient
KG
%
Wheat flour
5.000
50
Country Oven Rye Bread Concentrate
5.000
50
Yeast
0.300
3
Water
5.500
55
Dried cranberries
0.750
7.5
Total Weight: 16.550
Group 2
Ingredient
KG
%
Frozen brie (1cm cubed pieces)
1.400
14
Total Weight: 1.400

Method

1. Add group 1 ingredients (except cranberries) into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed (add the cranberries in the last 2 minutes).
3. Dough temperature should be 23-26℃.
4. Leave to rest for 3 minutes.
5. Scale the dough at 450g, place the frozen brie pieces from group 2 in each piece of dough and mould into bloomer shape.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at a controlled temperature of 36℃, 88% humidity.
8. Dust the top of the bloomer with flour and make 1 long cut.
9. Bake at 230℃ for 18-20 minutes, 6 seconds of steam.

Yield

40 loaves

Ingredients

Group 1
Ingredient
KG
%
Wheat flour
5.000
50
Country Oven Rye Bread Concentrate
5.000
50
Yeast
0.300
3
Water
5.500
55
Dried cranberries
0.750
7.5
Total Weight: 16.550
Group 2
Ingredient
KG
%
Frozen brie (1cm cubed pieces)
1.400
14
Total Weight: 1.400

Method

1. Add group 1 ingredients (except cranberries) into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed (add the cranberries in the last 2 minutes).
3. Dough temperature should be 23-26℃.
4. Leave to rest for 3 minutes.
5. Scale the dough at 450g, place the frozen brie pieces from group 2 in each piece of dough and mould into bloomer shape.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at a controlled temperature of 36℃, 88% humidity.
8. Dust the top of the bloomer with flour and make 1 long cut.
9. Bake at 230℃ for 18-20 minutes, 6 seconds of steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Rye Bread, Speciality Bread