Malty Hazelnut & Cherry Tartine

For Dough: 

SwissBake® Dark Malty Bread Mix (B12433) – 280g 
Wheat Flour (T55) – 720g 
Cold Water – 550g to 600g 
Fresh Yeast – 40g 
Salt – 20g 
SwissBake® ENZY 300+ (i12800) – 3g 

For Hazelnut Mousse: 

Skinned Hazelnuts – 100g 
Powdered Sugar – 50g 
Heavy Cream (very cold) – 300g 
Vanilla Extract – 5g 

For Cherry Compote: 

Frozen Pitted Cherries – 300g 
Granulated Sugar – 60g 
Lemon Juice – 15g 
Water – 30g 

Dough Preparation: In a spiral mixer, combine SwissBake® Dark Malty Bread Mix, wheat flour, salt, SwissBake® ENZY 300+ Improver, and fresh yeast. Start with 550 g of cold water and knead on low speed for 3 minutes. Gradually increase to high speed and knead for an additional 6–7 minutes. Add more water only if needed to achieve a strong, well-developed dough. The desired dough temperature (DDT) should be 24°C to 26°C. Transfer the dough to a lightly oiled container and bulk ferment at room temperature for 60 minutes. 

Dough Shaping: After bulk fermentation, divide the dough into 500 g portions. Pre-shape each portion into a round and rest for 10–15 minutes. Then shape tightly into boules and place them seam-side up into floured bannetons or seam-side down on parchment-lined trays. Optionally dust the tops with seeds. Proof at 32°C and 75% humidity for 40–45 minutes.  

Baking: Pre- heat a deck oven with stone to 230°C. Flip each boule onto the peel, score the top, and load into the oven with steam. Bake at 230°C falling to 200°C for 30–40 minutes until crust is deep brown and loaf sounds hollow when tapped. Cool completely before slicing

Making Hazelnut Mousse: Lightly toast skinned hazelnuts at 160°C for 5–7 minutes and cool completely. In a high-speed food processor, blend the roasted hazelnuts with powdered sugar until a smooth, creamy hazelnut paste forms (this may take 5–8 minutes). In a separate bowl, whip chilled heavy cream and vanilla extract until medium-stiff peaks form. Gently fold the hazelnut paste into the whipped cream in batches until fully incorporated. Cover and refrigerate the mousse for at least 2 hours to set. 

Making Cherry Compote: In a small saucepan, combine frozen pitted cherries, granulated sugar, lemon juice, and water. Bring to a simmer over medium heat and cook for 10–15 minutes until the cherries are soft and the liquid has slightly thickened. Remove from heat and allow to cool completely. Store covered in the refrigerator until use. 

Final Assembly (Tartine): Slice the cooled Dark Malty boule into thick slices (~2–3 cm). Toast each slice until the crust is crisp and lightly golden. Spread a generous layer of chilled hazelnut mousse over the toasted bread. Spoon over 1–2 tablespoons of cherry compote per slice. Optionally garnish with toasted hazelnuts or mint leaves. Serve immediately as a plated dessert or gourmet brunch item.