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Orange Football


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 20% 2000 g
Fresh Yeast 7% 700 g
Salt 1,5% 150 g
Water approx. 62% 6200 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. 26ºC
Scale Dough pieces approx. 450 grams and rounding
Dough proof Approx. 15 minutes
Moulding Mould it as a round loaf. Place the dough pieces into wooden baking tins with paper inlay
Final proof Approx. 70 minutes
Decorating Just before baking incise like a football
Baking Approx. 30 minutes at 230ºC
BRC Halal Kosher RSPO Skal

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