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Kramiek (Belgian)


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
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
BRC Halal Kosher RSPO Skal

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