Bruce Bread

puratos, recipe, recipes, bakery, bruce, bread, bos, butter oil substitute, cremyco, custard cream, aristo, all purpose, s, S, 500, ladyfruit, blueberry, topfil, muffin mix

Puratos ingredients

All ingredients

:: Bread ::
Bread flour 1000g
Cake flour 250g
Salt 12g
Sugar 200g
Yeast 15g
Yolk 200g
Puratos B.O.S. 100g
S 500 10g
Water +/-500g
Bread weight 2287g
:: Filling ::
Muffin mix 200g
Egg 80g
Salad oil 80g
Puratos Topfil blueberry 180g
Mix all evenly
Filling weight 540g
:: Decoration ::
Cremyco 150g
Water 500g
Puratos B.O.S 325g
Mix Cremyco and water evenly, and then whip with B.O.S.
Decoration weight 975g
Total weight 3802g

Recipe

  1. Mix all the ingredients (except BOS) 2' at low speed, 4' at high speed, until 80% developed.
  2. Add BOS or all purpose into the dough, mix at low speed until well development. Dough temperature is 28℃.
  3. First fermentation: 20 minutes; Divide, scale, mould round and rest for 30 minutes (better put in 5℃).
  4. Shape the dough.
  5. Final proof: 90 minutes, temperature is 35℃, humidity is 75-80%.
  6. Baking temperature: top at 200℃, bottom at 180℃, baking for 15'. Press the filling and decorating on to the dough before baking.