Green Tea and Cranberry Bread
- By Admin
- December 06, 2023
BY UTOPIE BAKERY
For 4 loaves of 400g each
CHEF's TIP: Respect the base temperature, as in any bakery kneading
500g water
725g T65 flour
100g liquid sourdough
15g salt
4g baker's yeast
40g Sencha green tea
70g eau de bassinage (drenching water)
120g cranberries
PROCESS:
The day before:
BT: 58°C.
In the bowl of a mixer fitted with a dough hook, place the flour and water, and mix for 5 minutes at low speed. Cover and let stand for at least 1 hour.
Add the liquid sourdough, salt, yeast and green tea. Knead again for 10 minutes on a low speed then 1 minute at a medium speed. Then trickle in the drenching water at medium speed. Once the water has been completely absorbed, add the cranberries. Mix on medium speed, and stop once the fruit is well mixed into the dough.
Shape into a ball and let rise at room temperature for 1 hour. On a lightly floured work surface, punch down the dough. Then make a single turn.
Store in the refrigerator for at least 12 hours.
The same day:
Leave the dough to rest for 45 minutes at room temperature.
Divide the dough into 400g pieces, then shape. Leave to rest for 30 minutes, then shape into batons.
Place the dough pieces on a cotton dish towel, let rise in a proofer for around 1 hour. Preheat your convection oven to 240°C. Score the loaves, place in the oven and cook for 15 to 20 minutes at 240°C, then for 10 to 15 minutes at 200°C. After removing from the over, leave the loaves to cool on a cooling rack.