Culinary Institute of America

Savarin

Preparation info
  • Makes

    24

    cakes ( 3 in each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Bread flour 4

Method

  1. Combine the bread flour and yeast and mix with the paddle attachment on low speed until well combined.
  2. Add the warmed milk and salt and mix on low speed until it forms a smooth paste. Do not overmix. Cover the mixing bowl with plastic wrap and ferment at 80° to 85°F/27° to 29°C until the dough has tripled in size, about 1 hour.
  3. Place the bowl back on