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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 |
