Autumn Bread

Ingredients

Flour (High-Protein)	100%	10000 g
Proson Vruchten Citrus (fruit citrus) »	15%	1500 g
Fresh Yeast	8-10%	800-1000 g
Salt	1,5%	150 g
Water approx.	62 %	6200 g
Filling
Raisins	40%	4000 g
Crushed Hazelnuts	20%	2000 g
Sugar Nibs P4	20%	2000 g
Cinnamon	0,1%	10 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature	Approx. 26ºC
Scale	Approx. 2000 gram (30 pieces)
Dough rest	Approx. 15 minutes
Dividing	Divide and round up. Place 6 dough pieces in a round pie plate (Ø 18 cm) Place the pie plates on baking sheets
Final proof	Approx. 60 minutes
Baking	Approx. 15 minutes at 250ºC

Extra information
Remarks	For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly