15g fresh yeast
500g strong flour
15g gluten flour
10g castor sugar
220g Barker's Cranberry, Currant & Chia Breadshot
Dissolve the yeast with the warm milk.
Add the warmed milk and yeast to the flour, gluten flour and the eggs. Develop the dough for 8 minutes.
Once the dough has fully developed add the sugar and salt. Then add the butter gradually and continue mixing until you have developed a smooth, clear elastic dough.
Add the Barker's Cranberry, Currant & Chia Breadshot and continue to mix until combined.
Place the dough in a lightly oiled container and cover with cling film. Allow the dough to prove at room temperature for 90 minutes in a warm place.
Knock back the dough.
Place the dough back into the container and cover with cling film. Place it in the refrigerator for at least 2 hours to allow it to firm up completely.
Remove the dough from the container, portion into desired sizes and shape the dough.
Prove the dough and then bake at 180ºC.