CRANBERRY CHOC BOULE
Recipe makes 7 Boule Breads
Total Weight: 3.280
Total Weight: 0.400
- Place ingredients from Group I into a mixing bowl.
- Mix well until the dough is well developed.
- Add ingredients from Group II and mix on slow speed for 1 minute.
- Scale 500g and place on a baking tray prepared with silicone paper.
- Prove for 20-30 minutes.
- Dust with flour after proofing.
- Decorate the top of the dough by cutting grooves into the dough using a sharp knife.
- Bake at 230ºC for 20 minutes.
- Remove from the oven and allow to cool.
