So these taste delicious. Other than I missing the 2nd rise once the "bombs" were shaped, which is why they look a little flat and the interior is very doughy yet... they did reach internal temp of 200, so i'm still eating them all 🤣

Dough Recipe

25g cream 

25g butter

20g salt

 

30g sugar

600g 100\* water

525g Bread Flour

150g Starter

mix to shag. let rest 50 minutes. stretch and fold x4 (30-50 min rests). if you want to add mix ins, I fold them in during the 3rd and 4th stretch and folds. I split the dough when I did the add ins. 

While waiting for bulk ferment, take a 8oz block of cream cheese and divide into 16 .5oz pieces and place in freezer.

1/4 cup of brown sugar/cinnamon sugar mix

1 travel box of raisins

1/4 cup shredded butter

and

1/4 cup chocolate/butterscotch chips

1/4 cup shredded butter

I did add ins through lamination/swirl loaf folds. let dough bulk ferment to double in size. split into 8 equal pieces per dough loaf. 

shape bombs around frozen cream cheese, make sure all edges are sealed. let rise again for 1-2 hrs until giggly (this is the step i missed...)

cold ferment overnight. 

preheat oven to 400\* 

bring a pot of water to rolling boil and add 1TBSP of baking soda into pot (it'll foam up at first). now boil each bomb for 1min total, flipping half way (can do longer, will make cruster, from the og recipe I got it from). let drain and place on parchment paper lined cookie sheets sprinkled with Cornmeal. 

take 1 egg white, whisk and baste bombs with egg white wash. (if you are doing extra thing or something on the outside sprinkle it on now)

bake for 20-25 minutes, rotate half way through. let cool and enjoy!

So I did a thing... croissant/bagel bombs...