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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 |
