Bread with Morello cherries

Corea - Contestant recipe
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LIM Kyung-Nam

Louis Lesaffre Cup 2006/2007 candidate (Vienese pastry category)
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Ingredients

Dough

Total

%

Flour

3000

3000

100

Milk

350

350

35

Pressed yeast

15

15

1.5

Salt

24

24

2.4

Sugar

100

100

10

Eggs

200

200

20

Egg yolks

200

200

20

Butter

500

500

50

Malt

10

10

1

Confectioner's custard, Morello cherries, butter and vanilla sugar

Preparation of the bread with Morello cherries

1

Mixer : Spiral

2

Autolysis : Mix all the ingredients except salt and yeast for 2 min. Stand for 20 min.

3

Mixing : 2 min. at lowest speed + 3 min. at 2nd speed

4

Dough Temperature : Not mentioned

5

1st fermentation : 40 min. at 28°C then 12 hours at 3°C

7

Scaling : 80 grams

8

Standing : 20 minutes

9

Shaping : Flatten the dough balls with a rolling pin

10

2nd fermentation : 30 min. at 30°C

11

Cooking : Before putting it in the oven, glaze with egg yolk and put the confectioner's custard and cherries in the hole. Add the butter and sprinkle with vanilla sugar. Cook at 240°C for 9-10 min.

Recipe tip

The autolysis process helps to reduce the mixing time and produces bread with a good taste. Do not prolong the fermentation stages, or the bread will be flat after cooking.

Contact :

LIM Kyung-Nam