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Got pistachio paste and cranberries? Make this loaf!

Posted by Daisy FU on
Got pistachio paste and cranberries? Make this loaf!

Bet you will love this colorful crumb with the pop of cranberry! Wonder how to get this beautiful green swirl? Follow Odessa’s steps to give it a go @cremebruleebakes(IG).

 

 

Ingredients

 

King Arthur Bread flour 200g
White spelt 50g 
Egg white 50g 
Water 160g 
Starter 50g
Salt 5g
Pistachio 20g

Dried cranberries

40g

White chocolate drops

35g

 

 

Instructions

1. Autolyze for 1 hour with egg white mixed with water.

2. Add a starter, and rest for 30 mins.

3. Add salt, rest 30 mins.

4. Stretch & fold, rest for 30 mins.

5. Lamination, add all the additions, rest 45 mins.

6. 3 sets of CF, 30-40 mins apart, rest 2 hours after last CF.

7. Shape and put in the fridge overnight.

8. Baked at 230°C for 20 mins in the Challenger Pan with the lid on, 215°C for 23 mins with the lid off.

9. Always remeber wear LANON heat-resistant liquid silicone gloves to move your bakes and grab whatever you need.

Note: Total BF 6 hrs at 25-26°C. 

 

The pistachio paste just blends in perfectly into the dough. And it tastes amazing!

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