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 |