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 |