Cougnous
Ingredients

Flour (high-protein) | 100% | 10000 g |
Proson Luxe Gourmand » | 3% | 300 g |
Salt | 1,7% | 170 g |
Yeast | 7% | 700 g |
Proson Luxe au Beurre » | 12% | 1200 g |
Water approx. | 56% | 5600 g |
Filling | ||
Candied fruit or raisins | 30-35% | 3000-3500 g |
Working method | |
Kneading | Mix all ingredients into a well developed dough. Add the filling directly. |
Dough temperature | Approx. 26ºC. |
Scale | Approx. 300 grams. |
Intermediair proof | Mould loosely and use a bowl proof of 20 minutes. |
Moulding | Form the cougnous and put on the baking plate. Put in a \"patacon\" halfway the rising time. |
Final proof | Approx. 45 minutes. If needed, possibility of cutting. |
Decorating | Egg or Sonshine |
Baking | Approx. 15-20 minutes at 220ºC. |