Black Pete Loaf
Ingredients
- 10000 g - 100% Flour
- 150 g - 1.5% Salt
- 600 g - 6% Fresh Yeast
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 200 g - 2% Dutch Speculaas herbs
- 100 g - 1% Anise seed
- 6400 g - 64% Water approx.
Filling:
- 1500 g - 15% Sugar Nibs P4
- 4000 g - 40% Dutch Pepernoten
Decoration:
- 3250 g - 32.5% Almonds Flakes
Working method
- Mix all ingredients into a well developed dough. Then carefully work throug the raisins, in first speed
- Dough temperature: approx. 25ºC
- Scale: Approx. 400 gram, scale directly and make a pointy shape
- Dough proof: Approx. 30 minutes
- Shape as a small loaf and place on a greased baking sheet. Make enough space so the sides of the bread touch each other during the baking process
- Brush with egg wash, optionally decorate with almonds flakes
- Final proof: Approx. 40 minutes
- Not overfill raised at 200ºC
