Autumn Sugar Bread
Ingredients
- 10000 g - 100% Flour (High-Protein)
- 1500 g - 15% Proson Luxe au Beurre
- 800 g - 8% Yeast
- 200 g - 2% Salt
- 6000 g - 60% Water approx.
Filling:
- 5000 g - 50% Sugar Nibs P4
- 2500 g - 25% Candied Apple
- 2500 g - 25% Candied Pear
Working method
- Mix all ingredients into a smooth well developed dough After kneading directly mix filling in
- Dough temperature: approx. 26ºC
- Scale: Dough pieces approx. 380 gram and rounding
- Mould as a small loaf. Place the dough pieces in with relase agent prepared wooden (or aluminum) baking tins Place the baking tins on baking sheets
- Final proof: Approx. 40 minutes
- Just before baking incise the sugar with a pair of scissors
- Baking: approx. 25 minutes at 210ºC
- Dough proof: Approx. 10 minutes
