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Ginger Bread


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
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
BRC Halal Kosher RSPO Skal

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