Blueberry Pine Nut Bread Recipe. This recipe is made a natural pre ferment Poolish that will give the bread a unique flavor profile.
| Blueberry Pine Nut Bread | |||||||||
Bulk ferment Poolish 12 hours at ambient temperature before usage. | |||||||||
| Bread Flour | 100o grams | ||||||||
| Sugar | 100 grams | ||||||||
| Salt | 24 grams | ||||||||
| Honey | 2o grams | ||||||||
| Liquid Egg | 6o grams | ||||||||
| Butter | 4o grams | ||||||||
| Fresh Yeast | 20 grams | ||||||||
| Poolish ( Pre Perment ) | 404 grams | ||||||||
| Water | 500 grams | ||||||||
| Dried Blueberries | 150 grams | ||||||||
| Pine Nuts | 100 grams | ||||||||
| Spiral mixing machine: | |||||||||
| Mix 5 minutes low and 5 minutes on high | |||||||||
| Add the dried blueberries and pine nuts after mixing is complete and mix on low for additional 2 minutes. | |||||||||
| Bulk fermentation, 20 mins | |||||||||
| Scale as desired Shape as desired. Proof for 60 minutes | |||||||||
| Bake at 190ºC with steam. Baking time will vary depending on weight. |
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