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Maize Cranberry Sugar Bread


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
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
BRC Halal Kosher RSPO Skal

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