Place all ingredients into the spiral mixing bowl.
Mix for 10 mins slow and 10 mins fast.
Temperature of the dough after mixing should be around 25C.
Bulk ferment for 1 minute.
Place the dough in a proofing box and store it in a fridge at 4C.
Then move on to the next dough. The goal being to control evenly the 4 dough's fermentation in order to have the same amount of fermentation at the assembling stage.
Scale 125g.
Divide, make a ball, place in the proofing box and store in fridge until next manipulation.
Intermediate Proof 1 minute.
When all the dough's are divided and going through cold intermediate proof, take in order from #1 to #4 the dough's and flatten them down in an oval shape with a rolling pin.
Once all the dough's are flattened, superpose them making sure the dough without colour stays on the exterior part (Bottom). Then add the coloured ones on top and mould like a tinned bread, brush with sunset glaze and roll in dry edible flowers. Place in a pre-greased tin
Final ferment 32C and 85% humidity.
Once removed from the proofer allow the dough to skin for 5/10min before cutting.
Lightly dust the top of the dough's, 1 score along the length or 3 score in diagonal before putting in the oven without a lid.
Bake in deck oven 230C bottom and 220 top.
Once the core temperature has reached above 96C, take out the tins, decant the breads on a cooling wire.
About this recipe
The rainbow bread show cases Sally, G&S and Utterly fruity veg inclusions in a colourful way. The addition of Sapore Baiota adds the Gut Health attribute to this product. The idea is to have a healthy and tasty product attractive to young consumers.
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