Its Tiger time - Try new Bakels Tiger Paste for superb tiger pattern, flavour and crunch
Group 1
Ingredient
KG
Flour
2.500
2.500
0.070
Water
3.300
Total Weight: 8.370
Group 2
Ingredient
KG
Cranberries
-
Brie
-
Total Weight: 0.000

1. Place all ingredients into a spiral mixer, mix for 6 mins on low speed. Scrape downsides.
2. Mix for 7-9 mins on high speed until the dough has fully developed.
3. Finished dough temperature should be 26°C.
4. Place the dough into an oiled container and bulk ferment for 60 mins.
5. Scale at 550g, mould slightly and place into prepared proving baskets.
6. Dry prove for 45-55 mins in a covered rack.
7. Tip bread on baking trays and place in the oven.
8. Bake at 210°C for 30-35 mins with a 5 second shot of steam at the start of baking.

Assembly / Decoration
1. Once cool, cut 4 slices to bottom crust depth and 4 slices in the opposite direction.
2. Add sliced brie and cranberries between the slices, before placing in the oven to melt cheese until it reaches the required consistency.

Display Conditions

Display Conditions

Ambient

Occasion

Occasion

Christmas