Thursday, February 1, 2018

Wholemeal Cranberry Bread 全麦蔓越莓面包

Wholemeal Cranberry Bread 全麦蔓越莓面包 (水合折疊法)
(recipe adapted & modify slightly from Carol)

100g Blue Jacket Wholemeal Flour
190g Blue Jacket Bread Flour
10g black bean powder
1 Tbsp sugar
1/2 tsp instant yeast
15g Cowhead salted butter, melted
225g water
100g cranberry

1. Put all ingredients (except cranberry) in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs).
3. Remove the dough onto a slightly floured table top. Roll out the dough into a long rectangle. Scatter cranberry evenly & roll up the dough like a swiss roll. Make one cut lengthwise on the dough & do plaits. Placed on a silpat mat & proof for 1hr.
4. Bake in a preheated oven @ 180C for 20mins, then tend with aluminum foil (to prevent the cranberry from getting burnt) & continue to bake for another 20mins.

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