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Kramiek (Belgian)
Ingredients
| Flour (high-protein) | 100% | 10000 g |
| Proson Luxe au Beurre » | 10% | 1000 g |
| Yeast | 6% | 600 g |
| Proson Luxe Gourmand » | 3% | 300 g |
| Salt | 1.7% | 170 g |
| Water approx. | 54% | 5400 g |
| Filling | ||
| Raisins | 35% | 3500 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in |
| Dough temperature | Approx. 26ºC |
| Bulk proof | Approx. 10 minutes |
| Scale | Dough pieces approx. 400 grams and rounding |
| Dough proof | Approx. 10 minutes |
| Moulding | Mould as a short loaf Place the dough pieces into small baking tins |
| Final proof | Approx. 45 minutes Brush with egg wash, if desired, after approx. 20 minutes |
| Baking | Approx. 25-30 minutes at 210-220ºC |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
