ORANGE POOLISH MIXTURE
- Mix all ingredients together and ferment at 28°C for 2 hours. Final mixture
temperature should measure at 22 – 24°C.
- Chill at 5°C for 12 hours until orange poolish mixture doubles in volume
MELON COOKIE DOUGH
- Mix unsalted butter and icing sugar together.
- Add in whole eggs gradually and mix until well combined.
- Chill in fridge (5°C) for 15 minutes.
- Fold in Prima Top Flour and mix well using a dough scraper (avoid over-mixing).
- Portion into 40g dough pieces.
MAIN DOUGH
-
- Mix Prima Superior Bread Flour, orange poolish mixture and all ingredients
(except butter and orange peel) together, using low speed for 5 minutes.
- Change to medium speed and mix until 90% gluten development.
- Add butter and mix on low speed until gluten develops fully.
- Add orange peel and mix well. Keep final dough temperature at 26 – 28°C.
- Bulk ferment at ambient (32°C) for 50 minutes.
- Portion into 50g dough pieces, pre-shape into boule and rest for 20 minutes.
- Final shape into boule again, cover with melon cookie dough (25g) and coat
with sugar.
- Final proof at ambient (32°C) for 60 minutes. Cover dough with plastic sheet
to prevent it from drying out.
- 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.