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Salzburger Kletzen Bread


Flour 50% 5000 g
Sonmix Bayern 50% 5000 g
Fresh Yeast 8% 800 g
Brown Caster Sugar 3% 300 g
Speculoos Herbs 2% 200 g
Salt 2% 200 g
Water approx. 52% 5200 g
Apricots (dried) 20% 2000 g
Pear (dried) 20% 2000 g
Figs (dried) 20% 2000 g
Plums (dried) 20% 2000 g
Raisins (dried) 20% 2000 g
Nuts 20% 2000 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. 600 grams and pointed model
Dough proof Approx. 20 minutes
Moulding Mould as a loaf. Place the dough pieces close to each other on a baking sheet
Final proof Approx. 50 minutes
Baking Approx. 60 minutes at 210ºC decreasing to 190ºC
BRC Halal Kosher RSPO Skal

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