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Dutch "Krentenwegge"
Ingredients
| Flour (high-protein) | 100% | 10000 g |
| QS Vruchten Geel (Fruit Bread) » | 12% | 1200 g |
| Fresh Yeast | 6% | 600 g |
| Salt | 2% | 200 g |
| Water approx. | 70% | 7000 g |
| Filling | ||
| Currants | 160% | 16000 g |
| Raisins | 20% | 2000 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. 5.5 kg (for a baking mold with inside dimensions of 65 cm by 20.5 cm) |
| Dough proof | Approx. 20 minutes |
| Moulding | Loosely mould in the length of the baking mold |
| Final proof | Approx. 10 minutes |
| Baking | Phase 1: approx. 45 minutes at 180ºC Phase 2: approx. 25 minutes at 160ºC |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
