Cuchaule

150 ml milk

150 ml water

40 g sugar

15 g yeast

crumbled

1 pinch saffron powder

500 g plain white flour

1 egg

12 g salt

80 g butter

cold, in pieces

1 egg yolk

beated

Add milk, water, sugar, yeast and saffron to the bowl of a stand mixer, stir well with a spoon and leave to rest for approximately 10 minutes. Add the flour and knead on a low speed using the dough hook for approximately 5 minutes. Add the egg and salt and continue kneading for a further 5 minutes. Increase to a high speed, adding the butter in portions, and knead until a smooth, soft dough forms. Place the dough in a greased bowl or proofing container, then put it in the cooking space, and leave to rise with Professional baking proofing at 30 °C for approximately 1 hour. Every 20 minutes, remove the dough from the cooking space. Loosen it from the sides of the bowl, lift it from all sides and fold each side over to the opposite side. Return to the cooking space, and continue to let it rise.

Profi-bakken Laten rijzen 30 °C gedurende 1 Hrs

Actie

Turn the dough out onto a lightly floured work surface and pull it across the surface twice using the palms of your hands until a tight ball forms. Place the dough ball seam-side down on a baking tray lined with baking paper. Brush with egg yolk, cover and leave to rise at room temperature for approximately 1 hour.

Preheat the cooking space with professional baking glazed to 180 °C. Brush the dough ball again with egg yolk and score the surface in a diamond pattern. Insert the tray with the dough ball into the preheated cooking space and bake for approximately 35 minutes until golden brown. Remove the bread and allow to cool on a rack.

Ovenruimte tot 180 °C op Profi-bakken bestreken (voor)verwarmen

Preheating completed. Insert cookware.

Profi-bakken bestreken 180 °C gedurende 35 Mins