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Almond Break Bread
Ingredients
| Flour (high protein) | 100% | 10000 g |
| QS Boterstol (Dutch Stollen) » | 15% | 1500 g |
| Dairy Butter | 10% | 1000 g |
| Fresh Yeast | 6% | 600 g |
| Sugar | 5% | 500 g |
| Salt | 2% | 200 g |
| Water approx. | 55% | 5500 g |
| Vulling | ||
| Burnished half almonds | 30% | 3000 g |
| Burnished shaved almonds | 10% | 1000 g |
| Decoration | ||
| Shaved Almonds | % | g |
| Sugar | % | g |
| Working method | |
| Kneading | Knead all ingredients into a smooth and well developed dough. After kneading directly mix filling in |
| Dough temperature | Approx. 26ºC |
| Scale | Approx. 250 grams and Mould into pointed model |
| Dough proof | Approx. 10 minutes |
| Moulding | Roll the pointed model dough pieces into long stems with a lengt of 60 cm. Lay the stems on a with baking paper prepared baking sheet of 40 x 60 cm. Divide twelve stems on one baking sheet |
| Final proof | Approx. 60 minutes |
| Decorating | Just before baking ad the decoration. Sprinkle first with almond shavings and then with sufficient sugar so that both stick well enough while baking |
| Baking | Approx. 15 minutes at 210ºC |
| Finishing | After cooling down slice pieces of 10 x 40 cm. These can then be broken to the desired size |
