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Autumn Sugar Bread
Ingredients
| 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 |
| Filling | ||
| 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 |
