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  3. 50/50 Rainbow Veg Bread - Taste Tomorrow 2024

50/50 Rainbow Veg Bread - Taste Tomorrow 2024

Ingredients

Method

  • 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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