Ingredients

Group 1
Ingredient
KG
%
Wheat flour
1.000
50
Country Oven Rye Bread Concentrate
1.000
50
Yeast
0.060
3
Water
1.100
55
Total Weight: 3.160
Group 2
Ingredient
KG
%
Dried cranberries
0.150
7.5
Frozen brie (1cm cubed pieces)
-
-
Total Weight: 0.150

Method

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

Yield

7 loaves

Ingredients

Group 1
Ingredient
KG
%
Wheat flour
1.000
50
Country Oven Rye Bread Concentrate
1.000
50
Yeast
0.060
3
Water
1.100
55
Total Weight: 3.160
Group 2
Ingredient
KG
%
Dried cranberries
0.150
7.5
Frozen brie (1cm cubed pieces)
-
-
Total Weight: 0.150

Method

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