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Apple Bread

Ingredients

Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Proson XS (extra softness) » 1% 100 g
Mocha Extract 2% 200 g
Water approx. 48% 4800 g
Filling
Apple Pieces (dried) 30% 3000 g
Sugar Nibs P2 25% 2500 g
Raisins 25% 2500 g
Decoration
Almonds 5% 500 g
Working method
Soaking Soak the Apple pieces in its own weight in water For better softness in the baked product, we recommend to wash again delivered raisins and soak them briefly
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature Approx. 26º
Scale Dough pieces approx. 450 grams and rounding
Dough proof Approx. 15 minutes
Moulding Round up again Decorate with almonds and place the dough pieces in round baking tins of approx. 20 cm diameter
Final proof Approx. 40-50 minutes
Baking Approx. 40-45 minutes at 200°C
BRC Halal Kosher RSPO Skal

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