Raisinbread

Ingredients

Flour	100%	10000 g
Salt	2.5%	250 g
Yeast	8%	800 g
Proson Vruchten Citrus (fruit citrus) »	10%	1000 g
Water approx.	63%	6300 g
Filling
Currants	5%	500 g
Raisins	45%	4500 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough. After that, directly add the filling
Dough temperature	Approx. 26ºC
Scale	Approx. 950 grams
Dough rest	Approx. 25 minutes
Moulding	Mould as tinbread
Final proof	Approx. 60 minutes
Baking	Approx. 35 minutes at 220-230ºC