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Black Berries Fruit Bread


Flour (High- Protein) 50% 5000 g
Vitason Pain des Bois 50% » 50% 5000 g
QS Boterstol (Dutch Stollen) » 10% 1000 g
Fresh Yeast 2% 200 g
Water approx. 66% 6600 g
FruitEase Black Berry\\\\\\\'s 30% 3000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Bulk proof Approx. 60 minutes in a container and leave it in the bakery en place it on a floured bench.
Scale Sprinkle the workbench with rye flour, empty the container and dust the dough with rije flour Gently push out the dough piece into a rectangular slice Stab into pieces of approx. 12 x 12 cm (approx. 450 grams) Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 45 minutes
Decorating Just before baking incise once in transverse direction
Baking 40 minutes at 220ºC with steam
BRC Halal Kosher RSPO Skal

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