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Bacon Raisins Loaf


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Water approx. 50% 5000 g
Raisins 80% 8000 g
Currants 10% 1000 g
Fried Bacon Cubes 20% 2000 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 Dough pieces approx. 450 grams and rounding
Dough proof Approx. 20 minutes
Moulding Mould as a round loaf. Place the dough pieces with the closure facing downwards and place it between doilies
Final proof After approx. 30 minutes turn the dough pieces on an with rice flour prepared inserter, or baking sheets, with the closure facing upwards
Baking Approx. 25 minutens at 230ºC
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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