VANILLA & MOUNT GAY® RUM
LOAF

Name: VANILLA & MOUNT GAY® RUM LOAF
Yield: 6 pieces
Ingredients: Part 1; 1000 g of flour; 380 g of whole eggs; 150 g of Mount Gay® rum; 140 g of water; 50 g of liquid vanilla; 10 g of vanilla pods sliced; 18 g of salt; 125 g of sugar; 35 g of Saf-instant® Gold instant dry yeast; 10 g of Magimix® Green bread improver for volume &; tolerance; 60 g of purple sweet potato flour; 25 g of milk powder; Part 2; 250 g of butter

Chef :

BAKER SECRETS: A Lesaffre & Rémy
Cointreau Gastronomie collaboration

Original creation by
Julien JUBIN,
Industrial Bakery Technologist
Lesaffre Asia Pacific

Brand

Quantity :

Recipe for 6 pieces

Download recipe

crumble

Ingredients

Part 1
1000 g of flour
380 g of whole eggs
150 g of Mount Gay® rum
140 g of water
50 g of liquid vanilla
10 g of vanilla pods sliced
18 g of salt
125 g of sugar
35 g of Saf-instant® Gold instant dry yeast
10 g of Magimix® Green bread improver for volume &
tolerance
60 g of purple sweet potato flour
25 g of milk powder

Part 2
250 g of butter
125 g of sugar

Step

Mix all ingredients in Part 1 using a spiral mixer. Mix on low
speed for 4 minutes, followed by high speed for 6 minutes.
Add butter into the mixture and mix on low speed for another
3 minutes, followed by high speed for 2 minutes.
At the end of mixing, ensure that the dough temperature is
around 26°C (+/- 1°C).
First fermentation: Cover and ferment the dough for
120 minutes at about 25°C.

Ingredients

No ingredients.

Step

Divide the dough into portions of 150 g.
Leave the dough portions to rest in the chiller for about 1 hour
at 3°C.
Remove from chiller and shape dough into a shape similar to
“batards” (approximately 15 cm in length and 7 cm in width).
Proof dough at 12°C at 85% humidity, until it has doubled in
size (approx. 15 hours).