Add in Levain liquid and yeast, mix for 2 mins on 1st speed.

Add in salt, and mix for another 2 mins. Switch to 2nd speed and mix until 70% of gluten.

Add in extra water gradually, and mix until well developed. Add in Pomegranate filling and mix well. Dough temperature 25 degree celcius.

Ferment in room temperature for 40 mins. Punch down and fold. Repeat the same step again, then keep chilled over night.

The next day, divide it into 300g each after it back to 18 degree celcius. Rest for 30 mins and then shape.

Proof in 28 degree celcius with 75% humidity for 1 hour. Dust flour, scoring and bake.