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Cougnous
Ingredients
| Flour (high-protein) | 100% | 10000 g |
| Salt | 1,7% | 170 g |
| Proson Luxe Gourmand » | 3% | 300 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. |
