Bet you will love this colorful crumb with the pop of cranberry! Wonder how to get this beautiful green swirl? Follow Odessa’s steps to give it a go @cremebruleebakes(IG).

Ingredients

Instructions

1. Autolyze for 1 hour with egg white mixed with water.

2. Add a starter, and rest for 30 mins.

3. Add salt, rest for 30 mins.

4. Stretch & fold, rest for 30 mins.

5. Lamination. Add all the additions and then rest for 45 mins.

6. 3 sets of CF, 30-40 mins apart, rest for 2 hours after last CF.

7. Shape and put in the fridge overnight.

8. Baked at 230°C for 20 mins in the dutch oven with the lid on, and then at 215°C for 23 mins with the lid off.

9. Always remeber wear LANON heat-resistant liquid silicone gloves to move your bakes and grab whatever you need.

Note: Total BF 6 hrs at 25-26°C. 

The pistachio paste just blends in perfectly into the dough. And it tastes amazing!