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Black Pete Collar Bread


Flour (Protein) 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 5% 500 g
Water approx. 53% 5300 g
Dutch Pepernoten 30% 3000 g
Sugar Nibs P4 20% 2000 g
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
BRC Halal Kosher RSPO Skal

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