Keyword search:
Find recipe:
Find recipe:
-
Tin bread (open & closed)
-
Crispy bread (rolls)
-
Bloomers
-
Soft rolls and buns
-
Viennoiserie
-
Breads of the world
-
Sonneveld specialties
-
Bread snacks
-
Pastry / Cakes
-
Pre-ferment
-
Fruit breads
-
Clean Label
Find recipes by product:
Nuts Raisins Boule
Ingredients
| Flour(High-protein) | 100 % | 10000 g |
| Proson Luxe au Beurre » | 8% | 800 g |
| Fresh Yeast | 8-10% | 800-1000 g |
| Proson Bruin Royal (brown) » | 5% | 500 g |
| Salt | 1,5% | 150 g |
| Water approx. | 63% | 6300 g |
| Filling | ||
| Walnuts | 30% | 3000 g |
| Hazelnuts (Burnished) | 30% | 3000 g |
| Raisins | 30% | 3000 g |
| Working method | |
| Kneading | Knead all ingredients into a smooth and well developed dough. After kneading directly put mix filling in |
| Dough temperature | Approx. 26ºC |
| Scale | Dough pieces approx. 450 gram and rounding |
| Dough proof | Approx. 30 minutes |
| Moulding | Mould as a small round loaf. It is possible to decorate it with almonds on top. Place the dough pieces on baking sheets |
| Final proof | Approx. 65 minutes |
| Baking | Approx. 35 minutes at 220-230ºC |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly For longer tenderness also soak the nuts. |
