Dutch "Pepernoten" Loaf
Ingredients

Flour | 50% | 5000 g |
Sonnetmix Inverno » | 50% | 5000 g |
Fresh Yeast | 5% | 500 g |
Water approx. | 53% | 5300 g |
Filling | ||
Pepernoten | 30% | 3000 g |
Sugar Nibs P4 | 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. 27°C |
Scale | Dough pieces approx. 550 gram and rounding |
Dough proof | Approx. 15 minutes |
Moulding | Press the buns flat and place it in a small sponge cake pan (approx. Ø 17 cm). Cut the dough by scissors each centimeter. The scissors may reach the bottom and cutting may irregular |
Final proof | Approx. 60 minutes |
Baking | Approx. 25 minutes at 220°C |