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Orange Fruit Loaf
Ingredients
| Flour | 100% | 10000 g |
| QS Boterstol (Dutch Stollen) » | 20% | 2000 g |
| Fresh Yeast | 8% | 800 g |
| Proson Luxe au Beurre » | 5% | 500 g |
| Salt | 2% | 200 g |
| Water approx. | 60% | 6000 g |
| Filling | ||
| Raisins | 60% | 6000 g |
| Currants | 20% | 2000 g |
| Fruitmix | 20% | 2000 g |
| Mix Tropical | 20% | 2000 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and developed dough. After kneading directly put mix filling in |
| Dough temperature | Approx. 26ºC |
| Scale | Dough pieces approx. 450 gram and rounding |
| Dough proof | Approx. 20 minutes |
| Moulding | Mould smoothly as a round loaf. Place the dough pieces on baking sheets |
| Final proof | Approx. 60 minutes |
| Baking | Approx. 35 minutes at 200ºC |
| Finishing | Dip it in Orange fondant. Use a cornet to apply some neutral fondant stripes on it |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
