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Abraham

Ingredients

Flour 100% 10000 g
Crème Sonnomel » 10% 1000 g
Yeast 9% 900 g
Sonplus Melk 'S' (milk) » 8% 800 g
Caster sugar 4% 400 g
Salt 1.5% 150 g
Grated Lemon / Almond Oil - depending on taste 1% 100 g
Water approx. 50% 5000 g
Working method
Poolish Make a poolish of half of the flour, water, yeast and 1% of sugar Knead time: approx. 3 minutes first gear and 4 minutes second gear
Dough temperature Approx. 26ºC
Bowl proof Approx. 15 minutes
Kneading Firstly, mix the remaining amount of sugar trough the poolish Then mix al ingredients into a stif and well developed dough Weigh it according to the chosen weight and mould it into a pointed model points
Dough rest Approx. 30 minutes
Moulding Format and shape a Abraham Brush the Abraham with egg wash and incise the desired motifs with a knife
Final proof Approx. 45 minutes
Baking Approx. 30 to 50 minutes at 220 ºC depending on the weight
BRC Halal Kosher RSPO Skal

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