Fruit Bread - QS Vruchten Blank (Fruit Bread)
Ingredients
- 10000 g - 100% Flour
- 1500-2000 g - 15 - 20% QS Vruchten Blank (Fruit Bread)
- 800 g - 8% Fresh Yeast
- 200 g - 2% Salt
- 6800 g - 68% Water approx.
Filling:
- 10000 g - 100% Currants and / or Raisins
- 1000 g - 10% Fruit mix
Working method
- Knead all ingredients into a smooth and well developed dough. After kneading mix the filling directly in the dough.
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 900 gram (depend on the baking tins) and rounding
- Dough proof: Approx. 25-35 minutes
- Final proof: Approx. 60 minuten
- Baking: Approx. 40 minutes at 210ºC (depend on the baking tins)
- Mould as a long loaf. Place the dough pieces into baking tins
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
