Figs Nut Bread
Ingredients
- 5000 g - 50% Flour
- 500 g - 5% Sonplus Grof Volkoren (Wholemeal)
- 300 g - 3% Fresh Yeast
- 5800 g - 58% Water
Filling:
- 1000 g - 10% Chopped hazelnuts
- 1000 g - 10% Dried and chopped figs
Working method
- Knead all ingredients into a smooth and well developed dough. After kneading mix directly the filling in the dough
- Dough temperature: approx. 27ºC
- Bulk proof: Approx. 10 minutes
- Scale: Dough pieces approx. 480 gram and rounding
- Dough proof: Approx. 20 minutes
- Mould as a round or elongated model, depending on the desired shape. Place the dough pieces on inserter or baking sheets
- Final proof: Approx. 60 minutes
- Decorate just for baking with rye flour and insice
- Baking: Approx. 35 minuten at 230ºC
Freeze dried figs cubes soak about 30 minutes in lukewarm water. Mix manual cut figs with a little flour to avoid clump together
