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Choco Miekske (Belgian)
Ingredients
| Flour | 100% | 10000 g |
| QS Boterstol (Dutch Stollen) » | 30% | 3000 g |
| Fresh Yeast | 8% | 800 g |
| Salt | 1,5% | 150 g |
| Proson XS (extra softness) » | 1% | 100 g |
| Water approx. | 60% | 6000 g |
| Filling | ||
| Choco Drips | 45% | 4500 g |
| Working method | |
| Kneading | 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 |
| Dividing | Divide and round up Place the dough pieces on baking sheets |
| Final proof | Approx. 80 minutes |
| Baking | Approx. 11 minutes at 230-240°C |
