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Ginger Bread
Ingredients
| Flour | 50% | 5000 g |
| Wholemeal | 50% | 5000 g |
| Sonnet Variatiemix Kwark » | 50% | 5000 g |
| Proson Luxe au Beurre » | 10% | 1000 g |
| Fresh Yeast | 8% | 800 g |
| Salt | 1,5% | 150 g |
| Water approx. | 62% | 6200 g |
| Filling | ||
| Candied Ginger | 40% | 4000 g |
| Sugar P2 | 60% | 6000 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in |
| Dough temperature | Approx. 27ºC |
| Scale | Dough pieces approx. 450 gram and rounding |
| Dough proof | Approx. 30 minutes |
| Moulding | Mould smoothly as a round loaf Place the dough pieces into round pie plates Incise deep and crosswise |
| Final proof | Approx. 65 minutes |
| Decorating | Just before baking decorate with Sugarnibs P2 |
| Baking | Approx. 35 minutes at 200ºC |
| Finishing | Directly after baking brush with melted butter |
