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Autumn Sugar Bread


Flour (High-Protein) 100% 10000 g
Proson Luxe au Beurre » 15% 1500 g
Yeast 8% 800 g
Salt 2% 200 g
Water approx. 60% 6000 g
Sugar Nibs P4 50% 5000 g
Candied Apple 25% 2500 g
Candied Pear 25% 2500 g
Working method
Kneading Mix all ingredients into a smooth well developed dough After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 380 gram and rounding
Dough proof Approx. 10 minutes
Moulding Mould as a small loaf. Place the dough pieces in with relase agent prepared wooden (or aluminum) baking tins Place the baking tins on baking sheets
Final proof Approx. 40 minutes
Cutting Just before baking incise the sugar with a pair of scissors
Baking Approx. 25 minutes at 210ºC
BRC Halal Kosher RSPO Skal

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