Autumn Bread
Ingredients
- 10000 g - 100% Flour (High-Protein)
- 1500 g - 15% Proson Vruchten Citrus (fruit citrus)
- 800-1000 g - 8-10% Fresh Yeast
- 150 g - 1.5% Salt
- 6200 g - 62 % Water approx.
Filling:
- 4000 g - 40% Raisins
- 2000 g - 20% Crushed Hazelnuts
- 2000 g - 20% Sugar Nibs P4
- 10 g - 0 Cinnamon
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: approx. 2000 gram (30 pieces)
- Dough rest: Approx. 15 minutes
- Final proof: Approx. 60 minutes
- Baking: Approx. 15 minutes at 250ºC
- Divide and round up. Place 6 dough pieces in a round pie plate (Ø 18 cm) Place the pie plates on baking sheets
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
