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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 |
