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Maize Cranberry Sugar Bread
Ingredients
| Flour (high-protein) | 50% | 5000 g |
| Vitason Mais (maize) 50% » | 50% | 5000 g |
| QS Boterstol (Dutch Stollen) » | 30% | 3000 g |
| Fresh Yeast | 6% | 600 g |
| Water approx. | 64% | 6400 g |
| Filling | ||
| Cranberry (chopped) | 30% | 3000 g |
| Sugar Nibs P4 | 30% | 3000 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. 500 gram and rounding |
| Dough proof | Approx. 35 minutes |
| Moulding | Mould a a short loaf. Place the dough pieces into (wooden) baking tins |
| Final proof | Approx. 60 minutes |
| Decorating | Incise just before baking |
| Baking | Approx. 35 minutes at 200ºC with steam |
