Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 500 grams and rounding |
Dough proof |
Approx. 20 minutes |
Moulding |
Mould it as a round bread and place it in a in (special) paper tin |
Final proof |
Approx. 80 minutes |
Baking |
Approx. 35 minutens at 230ºC |
Finishing |
Wash it with melted butter directly after baking |
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Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |