Vanilla Crumble Bread



  1. Combine all dough ingredients at 28°C. Ferment for 30 minutes.
  2. Weigh out 30g of dough - round it up then let the dough rest for 15 minutes.
  3. Round the dough and place it on the silform mat.
  4. Final ferment for 60 minutes at 28°C and 80% R.H.
  5. Brush with Sunset Glaze and sprinkle crumble.
  6. Bake in an oven with an upper temperature of 190°C and a lower temperature of 170°C for 15 minutes.
  7. Sprinkle some powdered sugar.


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