Bud bread
Add it to your festive menu repertoire, or bake it to celebrate the arrival of a new season. Its style is enticing and is sure to be a big hit!
This is an interesting recipe to enhance your yeast-based pastry product range! Easy to prepare, the bud is made from a very wet dough (up to 65%).
Its budding flower shape gives it an authentic look, making it the ideal accompaniment to a platter of seasonal vegetables or crudities.
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Ingredients
| Weight | Percentage | |
|---|---|---|
|
Flour |
1000g |
100% |
|
Water |
650ml |
65% |
|
Salt |
18g |
1,8% |
|
3g |
0,3% |
|
|
Fermented dough |
100g |
10% |
|
TOTAL |
1771g |
|
Method
- Type of dough mixer: Spiral
- Kneading: 10 min at slow speed then 2 min at fast speed
- Dough temperature: 24°C
- First proving: 60 min.
- Division: Divide the dough into 3 pieces weighing 350g and 3 pieces weighing 200g, then roll them into balls.
- Resting: 30 min.
- Shaping: Roll the dough pieces weighing 350g into balls, then allow them to rest. Roll out the dough pieces weighing 200g into discs, a little larger than the balls. Apply oil the middle and water to the edges of the discs. Dip the balls in water and then in seeds. Place the balls in the middle of the discs and stick together using the wet edges.
- Final proving: 45 min – Allow to grow with hats on top.
- Baking: Flour and score only the hat.
- Baking time: 30 min/240°C with steam.
Add the seeds to the dough or as a topping to achieve the desired effect. Adding seeds is optional.
