Name: Milk Loaf Banana (Hungary)
Ingredients: 10000 g - 100% Flour; 1500 g - 15% Proson Luxe au Beurre; 1200 g - 12% Sugar; 500 g - 5% Proson Wit Bourgondy (white); 500 g - 5% Fresh Yeast; 150 g - 1.5% Salt; 4800 g - 48% Water approx.; Bananapaste

Milk Loaf Banana (Hungary)

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Ingredients Method

Ingredients

10000 g - 100% Flour
1500 g - 15% Proson Luxe au Beurre
1200 g - 12% Sugar
500 g - 5% Proson Wit Bourgondy (white)
500 g - 5% Fresh Yeast
150 g - 1.5% Salt
4800 g - 48% Water approx.

Filling:

Bananapaste

Method

Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 29ºC
Scale: approx. 2100 grams (30 pieces)
Dough proof: Approx. 20-30 minutes
Roll the dough into a slice with a thicknees of approx. 2.5 mm Spread the filling and mould as showed on the photo above Place the dough pieces on baking sheets
Final proof: Approx. 60-70 minutes
Baking: approx. 10 minutes at 220ºC