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 |