Existing Customers
Login Now
New to swissbake?
Create Account
Manage Your Account

CART

{{S.Product_Name}} X({{S.Qty}})
Amount:  {{S.Amount | currency:"":0}}
Weight: {{S.TotalWeight >= 1 ? S.TotalWeight : S.TotalWeight*1000}} {{S.TotalWeight >= 1 ? "KG" : "GM"}}   

Your cart is empty. Please click the link to add Product (View Product)

Grand Total  {{ getTotal1 | currency:"":0}} Checkout

How to make Burrata & Tomato Salsa Bruschetta

  1. Home
  2. Recipe
  3. How to make Burrata & Tomato Salsa Bruschetta
Posted Date : 15 Apr 2023
Burrata & Tomato Salsa Bruschetta Prepared by SwissBake® Whole Wheat Baguette 30
BAKE TEMP : 200ºC
MIXING TIME : 10 mins
BAKE TIME : 25 - 30 mins
PREP TIME : 120 - 125mins

Ingredients

Ingredients (for whole wheat baguette)
Whole Wheat Baguette 30 - 300g
Refined wheat flour - 700g
Water - 600-650g
Fresh yeast - 30g
 
Ingredients (for tomato salsa)
Ripe tomatoes chopped – 10 pieces
Onion fine chopped – 1 or 2 pieces
Fresh basil – 4 to 5g
Salt - According to taste
Pepper - According to taste
Garlic-infused olive oil - According to taste
 
Burrata Cheese - 2 no.                                                     
Parsley - 50g

Method

  • Make tomato salsa out of the ingredients mentioned above and keep it aside
  • For the baguette, place all the ingredients in a mixing bowl, mix for approx 4 mins slow and 6 mins fast.
  • Bulk fermentation for 15mins, scale the dough to 300g round pieces.
  • Second fermentation for 15mins, stretch the round pieces to make them little longer.
  • Third fermentation for 15mins, stretch again and shape it as a long baguette shape, final proofing for 40mins.
  • Bake at 230°C falling to 200°C for approx 25 to 30 mins. Bake with lots of steam.
  • Slice the baguette, put some tomato salsa and sprinkle some burrata cheese, garnish it with parsley and olive oil.

Recipe Related Products