Cranberry and Stilton Boule
Cranberry and Stilton Boule — a Bakels recipe, makes 120 boules. Uses Bakels Artisan Bread Concentrate 7% 12.5 kg.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 8 min
- mixing time (after adding cranberries and Stilton, slow speed)
- 1 min
- dough temperature
- 24-26 °C
- bulk fermentation time
- 60 min
- proofing time
- 60 min
- baking temperature
- 240 °C
- baking time
- 15-20 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Wheat flour | 10 kg | 100% |
| Bakels Artisan Bread Concentrate 7% 12.5 kgCountry Oven® Artisan Bread 7% Concentrate | 0.7 kg | 7% |
| Yeast | 0.25 kg | 2.5% |
| Salt | 0.18 kg | 1.8% |
| Water | 8 kg | 80% |
| Cranberries | 2.5 kg | 25% |
| Stilton | 2.5 kg | 25% |
Method
Add all ingredients (except cranberries and Stilton) into a spiral mixing bowl.
Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
Add cranberries and Stilton and mix for 1 minute on slow speed, until clear.
Dough temperature should be 24-26°C.
Bulk for 60 minutes at room temperature, covered with plastic.
Scale at 200g and mould into round shape.
Prove for 60 minutes at room temperature, place on rack and cover with rack cover.
Cut and flour as desired.
Bake at 240°C for 15-20 minutes, with steam.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.