𝗚𝗼𝗷𝗶 𝗕𝗲𝗿𝗿𝘆 / 𝗪𝗼𝗹𝗳𝗯𝗲𝗿𝗿𝘆 𝗷𝘂𝗶𝗰𝗲 𝗶𝗻𝗳𝘂𝘀𝗲𝗱 𝗱𝗼𝘂𝗴𝗵 𝘄𝗶𝘁𝗵 𝗥𝗲𝗱 𝗗𝗮𝘁𝗲𝘀 (𝗝𝘂𝗷𝘂𝗯𝗲𝘀) + 𝗗𝗿𝗶𝗲𝗱 𝗟𝗼𝗻𝗴𝗮𝗻
养生中华口味欧包【枸杞子 红枣 桂圆】
[𝙍𝙚𝙘𝙞𝙥𝙚] – by Baker’s %
80% Japanese Bread Flour
20% Whole-wheat Flour
20% Active Levain
80% Hydration (Water + Goji berry juice)
2% Himalayan rock salt
+ A Handful of goji berries, washed soaked blend into juice and mix into dough
+ 3-4 big red dates, chopped
+ around 10 dried longan, soaked and pat dried with kitchen towel, chopped
.
[𝙎𝙩𝙚𝙥𝙨]
1hr autolyse
30mins add salt, followed by
1 x stretch n fold
1 x bench light fold
Lamination (add chopped jujubes + soaked longan)
2 x coil fold
Total bulk fermentation: 5.5hrs at 24-26deg
CR 14hrs
Baked at
25mins | 250deg | covered
20mins | 210deg | uncovered