Macaron Bread

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Working Method

Complexity level:

Mixing spiral	Mix all ingredients except butter and Belcolade Selection Noir K-10 at slow speed 6mins; fast speed, 2-4 mins. Add in butter mix at slow speed 3mins; fast speed 2 mins, mix until gluten is formed. Add in Belcolade Selection Noir K-10, mix well.
Dough temperature	26 - 27°C
Bulk fermentation	30 mins
Scale	150 g - slightly shape it long
Intermediate proof	20 mins

Make up	Roll the dough into cylinder shape mould, put into baguette mould
Final fermentation	±75 mins at 32°C and 80% R.H.

Oven temperature	Top 200°C, bottom 190°C
Baking time	±18mins