Ingredients

Group 1
Ingredient
KG
White flour
5.000
Brioche Paste 10% Concentrate
0.500
Sugar
0.200
Fresh yeast
0.200
Sage stuffing
0.200
Bacom Mellow
0.100
Sage herbs
0.100
Water
2.300
Total Weight: 8.600

Method

1. Using a spiral mixer, mix for approximately 2 minutes slow and 6 minutes fast speed, until fully developed.
2. Scale at 330g.
3. Turn upside down.
4. Using a rolling pin, press hard into the dough and place 100g of sage and onion stuffing with cranberry into the dough.
5. Fold up, cut into 3, then mould into 12" round shape and place onto tray.
6. Make cuts around the edge.
7. Bake: 200°C for 18 minutes.
8. Sprinkle with grated cheese if desired.

Yield

26 loaves

Ingredients

Group 1
Ingredient
KG
White flour
5.000
Brioche Paste 10% Concentrate
0.500
Sugar
0.200
Fresh yeast
0.200
Sage stuffing
0.200
Bacom Mellow
0.100
Sage herbs
0.100
Water
2.300
Total Weight: 8.600

Method

1. Using a spiral mixer, mix for approximately 2 minutes slow and 6 minutes fast speed, until fully developed.
2. Scale at 330g.
3. Turn upside down.
4. Using a rolling pin, press hard into the dough and place 100g of sage and onion stuffing with cranberry into the dough.
5. Fold up, cut into 3, then mould into 12" round shape and place onto tray.
6. Make cuts around the edge.
7. Bake: 200°C for 18 minutes.
8. Sprinkle with grated cheese if desired.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas