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Description
Some of the best Christmassy flavours baked into a bread - perfect for a starter, to make a sandwich with leftovers or enjoy on its own with lashing of butter
Ingredients
Method
1. To make the sponge mix together wheat flour (500g), IREKS Dried Wheat Sour (500g), salt (0.010Kg),
yeast (0.001Kg) and water (1.000Kg) mix for 4 minutes and the dough temperature is 28֯C
2. Fermentation time: 2 hours in the bakery and then at least 16 hours in the refrigerator
3. Mix together the sponge (2.000Kg), wheat flour (3.750Kg), durum wheat semolina (0.750Kg), pasta
acida k (0.150Kg), Gersten-Maltex (0.125Kg), liquid sour rye (0.035Kg), salt (0.80Kg), yeast (0.050Kg)
and water (3.200Kg) mix for 4 minutes then add in the cranberries, rosemary and blue cheese
(0.100Kg) 8 minutes with spiral mixer and the dough temperature is 25֯-26֯
4. Bulk fermentation time: 40 minutes
5. Scale the dough to 0.600Kg, mould round and allow to prove (10 minutes)
6. Mould round once again, place on setters sprinkled with durum wheat semolina with the deam
downwords and allow to prove for 2 hours at room temperature
7. After the final proof cut the dough pieces two times crosswise add the remaining 0.100Kg of blue
cheese on top and bake, at 240֯C, dropping to 210֯C giving steam for 35 – 40 minutes
