Black Pete Collar Bread
Ingredients

Flour (Protein) | 50% | 5000 g |
Sonnetmix Inverno » | 50% | 5000 g |
Fresh Yeast | 5% | 500 g |
Water approx. | 53% | 5300 g |
Filling | ||
Dutch Pepernoten | 30% | 3000 g |
Sugar Nibs P4 | 20% | 2000 g |
Decoration | ||
Icing sugar | 3% | 300 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough, mix in the filling directly |
Dough temperature | Approx. 27°C |
Scale | Approx. 450 gram |
Dough proof | Approx. 15 minutes |
Moulding | Shape as a french bread (baguette) and make a circle in a small pie pan (diameter 17 cm). Place a round ring or a stone cup in the middle of the dough. Cut in the dough around 1.5 cm (almost to the bottom) |
Final proof | Approx. 60 minutes |
Baking | Approx. 25 minutes at 200°C. Take out the ring or the stone cup directly after baking |
Decorating | With icing sugar |