Baking & Pastry
Blueberry Cheese Toast
Servings
12 Servings
Time
180 min
Difficulty
Medium
Ingredients
Poolish:
- 150 g flour
- 150 ml water
- 20 g sugar
- 5 g yeast
Bread:
- 350 g high-protein flour
- 50 g sugar
- 10 g milk powder
- 8 g salt
- 40 g butter
- 150–200 ml water
Topping:
- Mozzarella cheese
Instructions
Poolish:
- Mix all the poolish ingredients until well combined.
- Cover with plastic wrap and let it rest for approximately 4 hours.
Bread:
- Mix the flour, sugar, milk powder, water, and poolish using a mixer until well combined.
- Add the salt and butter. Continue mixing until the dough becomes smooth and elastic.
- Remove the dough from the mixer and let it rest for approximately 1 hour.
- Divide the dough into 2 equal portions, approximately 450 g each. Shape each portion into a ball and let them rest again.
- Flatten the dough and release the air. Roll the dough and place it into a loaf pan without the lid. Leave it uncovered.
- Proof for approximately 60 minutes, or until the dough rises above the edge of the pan.
- Bake at 180°C for 25–35 minutes.
Finishing:
- Cut the bread into approximately 3 cm-thick slices.
- Spread Croner Pectin Blueberry over each slice and sprinkle mozzarella cheese on top.
- Cover with another slice of bread and bake until the cheese is melted.
Related Products
Croner Pectin
Ready-to-use fruit jam with a glossy finish and real fruit content of up to 50%.
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