Nuts Sugar Bread

Ingredients

Flour	100%	10000 g
Proson Luxe au Beurre »	10%	1000 g
Fresh Yeast	8%	800 g
Proson Wit Bourgondy (white) »	5%	500 g
Salt	1,5%	150 g
Sonextra Bruin (Sonextra brown) »	1%	100 g
Cinnamon	1%	100 g
Water approx.	56%	5600 g
Filling
Sugar nibs P4	40%	4000 g
Mixed Nuts (Almonds, Hazelnuts, Walnuts)	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. 15 minutes
Moulding	Mould as a small round loaf. Place the dough pieces in pie-plates. Place the pie-plates on with baking paper covered baking sheets
Final proof	Approx. 70 minutes
Decorating	Just before baking incise as desired
Baking	Approx. 35 minutes at 210ºC

Extra information
Outcome	For longer tenderness soak the nuts