Black Berries Fruit Bread
Ingredients

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 |
Vulling | ||
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 |