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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 |
