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 |