Ingredient List
Main Dough
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European grape300 g ( 33%)
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Fine sugar50 g (5.5%)
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Salt-free cream40 g (4.4%)
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Earl black tea leaf30 g ( 3%)
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Iced water350 g (36%)
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Malt extract10 g (1%)
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Low sugar yeast8 g (0.8%)
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Salt8 g (0.8%)
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Blue Jacket Baguette Flour600 g (66%)
Liquid noodle
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Low sugar dry yeast2 g (0.2%)
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Water300 g ( 33%)
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Blue Jacket Bread Flour300 g ( 33%)
Preparation
- Liquid noodle production:Mix room-temperature water, low sugar dry yeast and flour until doughy, room temperature Basic fermentation 1 Hour, then refrigerate.
- Main Dough: Put all ingredients (except European grape) into pot and mix slowly for 2 Minute(s) until doughy, then change to medium speed and stir until 70% doughy, then cut dough skin of 640Gram(s) each, and mix the rest slowly with European grape.
- Basic fermentation 35 Minute(s), flip and ferment for 35 Minute(s), cut and roll into ball shape 220Gram(s) each for the Main Dough, 80Gram(s) for skin. Relax for 15 Minute(s), reshape to triangle shape.
- Final fermentation 40 Minute(s) until the size is 2x larger than the original, then bake.
- Baking conditions:sprinkle with flour and cut texture with a knife. Broil/Upper 220 Degrees, Grill/Lower 200 Degrees, steam for 3 seconds, Roast for 25 Minute(s).
Tips
- Dough temperature:24 Degrees
- Basic fermentation:35 Minute(s), Flip and ferment for another 35 Minute(s)
- Split weight: Main Dough 220 Gram(s), Outer skin 80 Gram(s)
- Intermediate fermentation:15 Minute(s)
- Overall Shape/Style:Triangular
- Adornment: Flour
- Stuffing: European grape
- Final fermentation:40 Minute(s)
