Ingredients
Tomato-Bürli bread dough, long-leavened
wheat flour 1100
pure spelt flour 720
rye meal, fine
water
tomato pulp (canned)
baker’s yeast
proofed dough
table salt
add towards the end of the mixing time and knead the dough until a nice gluten structure is built
Arugula-lime butter
butter, liquid
arugula
finely purée together with the liquid butter
butter, soft
table salt
tabasco red
lime zest
lime juice
beat everything in a mixer until frothy
Additional ingredients
fine semolina
(for dusting)
coarse rye meal
(for the surface)
wheat flour 720
(for dusting the baskets)
Production
Tomato-Bürli bread dough, long-leavened
Proofing: Leave to proof for 60 minutes at room temperature, stretching and folding once. Then leave to proof overnight in the refrigerator at 0–5°C.
Before processing: Remove the dough from the refrigerator and allow to acclimatize at room temperature for approx. 3 hours.
Processing
Cut the dough into 400 g pieces and place on boards sprinkled with rye meal. Leave to proof for 20–30 minutes. Twist the dough pieces and place them in a ring shape in dusted proofing baskets.
Piece proofing: 30 minutes
Baking
Turn the dough wreaths onto loading devices and bake in a hot oven with steam as ready-to-bake products.
Arugula-lime butter
Pour the foamy arugula-lime butter into cannel molds without air pockets and freeze. Then remove from the molds and cut into 5 g slices.
Filling
Once cooled, make 12 vertical cuts so that the bread still holds together. Place a slice of frozen arugula-lime butter into each cut in the tomato-Bürli bread.
Tip: Pack the bread in fresh baking bags and include baking instructions for the grill/oven. Sell the bread frozen. Customers can bake the bread themselves and enjoy it warm as an appetizer or side dish with grilled food.
Duo butter toast
Coconut blossom bread
Winemaker's bread
Evaluation