About the Recipe
Ingredients
Ingredients Group A
Bread Flour 480g
Salt 2g
Water 272ml
Instant Yeast 4g
Ingredients Group B
Bread Flour 320g
Sugar 96g
Salt 14g
Instant Yeast 1g
Condensed Milk 30g
Honey 15g
Oligold UHT Cream 35.1% 40g
Oligold Unsalted Butter 40g
Water 230ml
Levain 758g
Preparation
After mixing the (Ingredients Group A) into a dough, seal it and let it ferment for 40 minutes. Then refrigerate it for 16 hours before use.
Mix the (Ingredients Group B) together until the dough is formed (do not add the whipping cream and butter yet).
Add the whipping cream during the mixing process and continue until the dough is smooth. Add the butter and mix until the dough is well incorporated.
Let the dough ferment for 40 minutes, then divide into 160g portions, shape and deflate, and place them in a mold.
Preheat the oven to 200/235 degrees Celsius and bake for 45 minutes (adjust the temperature during baking as needed).
Golden Brown Ridge Coffee Cheese Spread
Ingredients：
Orli Coffee 15g
Oligold UHT Cream 35.1% 160g
Oligold Cream Cheese 500g
Heat the whipping cream and add coffee powder to it, then cook until the flavor is extracted. Strain out any excess coffee grounds and let it cool.
Mix the coffee cream with the cream cheese until smooth, and it's ready to use.