Black Pete Collar Bread

Name: Black Pete Collar Bread
Ingredients: 5000 g - 50% Flour (Protein); 5000 g - 50% Sonnetmix Inverno; 500 g - 5% Fresh Yeast; 5300 g - 53% Water approx.; 3000 g - 30% Dutch Pepernoten; 2000 g - 20% Sugar Nibs P4; 300 g - 3% Icing sugar

Ingredients

5000 g - 50% Flour (Protein)
5000 g - 50% Sonnetmix Inverno
500 g - 5% Fresh Yeast
5300 g - 53% Water approx.

Filling:

3000 g - 30% Dutch Pepernoten
2000 g - 20% Sugar Nibs P4

Decoration:

300 g - 3% Icing sugar

Working method

Mix all ingredients into a smooth and well developed dough, mix in the filling directly
Dough temperature: approx. 27°C
Scale: approx. 450 gram
Dough proof: Approx. 15 mins
Shape as a french bread (baguette) and make a circle in a small pie pan (diameter 17 cm). Place a round ring or a stone cup in the middle of the dough. Cut in the dough around 1.5 cm (almost to the bottom)
Final proof: Approx. 60 minutes
Baking: approx. 25 minutes at 200°C. Take out the ring or the stone cup directly after baking
With icing sugar

Black Pete Collar Bread

Ingredients

Filling:

Decoration:

Working method

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