Choco Miekske (Belgian) - QS Boterstol and Proson XS (extra softness)
Ingredients
- 10000 g - 100% Flour
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 800 g - 8% Fresh Yeast
- 150 g - 1.5% Salt
- 100 g - 1% Proson XS (extra softness)
- 6000 g - 60% Water approx.
Filling:
- 4500 g - 45% Choco Drips
Working method
- Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: approx. 1500 grams (30 pieces)
- Dough proof: Approx. 10-20 minutes
- Divide and round up Place the dough pieces on baking sheets
- Final proof: Approx. 80 minutes
- Baking: approx. 11 minutes at 230-240°C
