ORANGE POOLISH MIXTURE

1. Mix all ingredients together and ferment at 28°C for 2 hours. Final mixture
   temperature should measure at 22 – 24°C.
2. Chill at 5°C for 12 hours until orange poolish mixture doubles in volume

MELON COOKIE DOUGH

1. Mix unsalted butter and icing sugar together.
2. Add in whole eggs gradually and mix until well combined.
3. Chill in fridge (5°C) for 15 minutes.
4. Fold in Prima Top Flour and mix well using a dough scraper (avoid over-mixing).
5. Portion into 40g dough pieces.

MAIN DOUGH

1. 1. Mix Prima Superior Bread Flour, orange poolish mixture and all ingredients
      (except butter and orange peel) together, using low speed for 5 minutes.
   2. Change to medium speed and mix until 90% gluten development.
   3. Add butter and mix on low speed until gluten develops fully.
   4. Add orange peel and mix well. Keep final dough temperature at 26 – 28°C.
   5. Bulk ferment at ambient (32°C) for 50 minutes.
   6. Portion into 50g dough pieces, pre-shape into boule and rest for 20 minutes.
   7. Final shape into boule again, cover with melon cookie dough (25g) and coat
      with sugar.
   8. Final proof at ambient (32°C) for 60 minutes. Cover dough with plastic sheet
      to prevent it from drying out.
   9. Preheat oven. Baking options according to oven type:

A. Bake at 230°C (top heat) and 210°C (bottom heat) in oven for 12 minutes.
OR
B. Bake at 220°C in oven with fan for 10 – 12 minutes.