Salzburger Kletzen Bread
Ingredients

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 |
Filling | ||
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 |