Ingredients:
For the dough:
- 160g bread flour
- 40g all-purpose flour
- 4g salt
- 20g sugar
- 2g dry yeast
- 12g whole eggs
- 90g water
- 10g unsalted butter
- 90g unsalted butter (for laminating)
For the custard cream:
- 2 egg yolks
- 40g sugar
- 15g all-purpose flour
- 200g milk
- Vanilla bean
For the filling:
- White chocolate
- Chocolate
- Dried strawberries
- Chopped almonds
Instructions:
Start by mixing the dry ingredients in a bowl. Add eggs and water, then knead until a smooth dough forms. Incorporate the butter and knead until well combined. Let the dough rest for 1 hour.
Prepare the custard cream by mixing egg yolks, sugar, flour, and milk in a saucepan. Heat over low heat until thickened, then add the vanilla bean seeds.
After the initial rest, perform folds and stretches on the dough every 30 to 45 minutes for 3 hours to develop gluten. Mix until it’s a shaggy dough initially, as we’re focusing on gluten development in subsequent steps.
Once the gluten is nicely developed, let the dough rest until it doubles in volume from the start. Pre-shape the dough when it’s doubled.
Rest the pre-shaped dough on the counter uncovered for 30 to 60 minutes. Now it’s time to shape the dough. Dust the top lightly with flour and gently spread it out with your fingers. The shaping process may vary, so observe and find what works for you. The goal is to eliminate large air pockets and achieve surface tension for a nice rise during baking.
Place the shaped dough in a cloth-lined banneton or bowl, pop any large bubbles on the surface, and let it rest for 30 to 45 minutes. While a final stitch isn’t mandatory, I like to do it at this point for extra surface tension.
Cover the dough with a bowl and refrigerate it for 12 to 24 hours.
The next day, preheat your oven to 450°F. If you plan to do a decorative score, freeze the dough for 30 to 60 minutes while the oven is preheating.
After your intricate score, put the dough in the preheated Dutch oven for 7 minutes. Remove the cover, complete your expansion score, and bake for an additional 10 minutes.
Let the dough cool for 45 minutes before slicing.
Tips:
- Feel free to customize the filling according to your preferences.
- If you’re planning a decorative score, freezing the dough before baking can help maintain the shape better.
