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 |